Pat Conroy’s Pickled Shrimp

1 cup thinly sliced yellow onion

4 bay leaves, crushed

1 (2-ounce) bottle capers, drained and coarsely chopped

¼ cup fresh lemon juice

1 cup cider vinegar

½ cup olive oil

1 teaspoon minced fresh garlic

1 teaspoon coarse or kosher salt

1 teaspoon celery seeds

1 teaspoon red pepper flakes

2 pounds large (21-25 count) shrimp, peeled and deveined

Mix all ingredients except shrimp in a large heatproof glass or ceramic bowl. In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to “cook” in the marinade.) Drain and immediately transfer to the marinade. Bring to room temperature, cover tightly, and marinate overnight in refrigerator. Transfer shrimp and marinade to a glass serving compote or bowl. Serve chilled.