Pickled Shrimp

Ingredients

• 3 tbsp. coriander seed
• ¼ tsp. mustard seed
• 1 finger fresh ginger
• ½ cup onion, thinly sliced
• 1 lemon, cut in half
• Pinch of crushed red pepper
• 2 bay leaves
• 1 ½ cups white vinegar
• ½ cup water
• 3 cups shrimp (approximately 16-20, peeled and deveined)

Directions

• Toast coriander, mustard seed, ginger, onion, lemon, red pepper and bay leaves in a small saute pan.
• Add vinegar and water to toasted spices and bring to a boil.
• Pour hot boiling liquid over shrimp in a sterile container. (Any plastic or glass container with an airtight lid
  will do.)
• Cool at room temperature before chilling overnight. Pickle for a maximum of 2 days.

Parsley Oil Ingredients

• 2 bunches fresh parsley
• 2 tbsp. walnut oil
• 4 tbsp. orange oil (see recipe below)
• 1 tbsp. grapeseed oil
• Pinch of salt

Directions

• 1. Blanch, shock and drain parsley with stems intact.
• 2. Puree in blender with oils and a pinch of salt until smooth.
• 3. Strain through a coffee filter and refrigerate overnight.

To infuse the orange oil:

• 1 whole orange
• 1 cup canola oil

• 1. Peel orange, getting as little of the pith as possible.
• 2. Warm oil to 150 degrees. Turn off heat and add orange zest.
• 3. Let sit at room temperature for 3-6 hours and then strain out orange peel.

Final Preparations

Place pickled shrimp on a bed of arugula or other flavorful green, add salt and pepper to taste, and finish with a drizzle of parsley oil.