Pickled Shrimp with Satsuma Orange
Ingredients
- 3 lb. shell-on medium shrimp, preferably Gulf white
- 2⁄3 cup fresh lemon juice
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 cup finely chopped flat-leaf parsley
- 1⁄2 tsp. celery seed
- 1⁄2 tsp. Korean red chile flakes
- 1⁄4 tsp. ground allspice
- 4 bay leaves
- 3 satsumas or tangerines, peeled and cut crosswise into 1/4-inch slices
- 3 cloves garlic, minced
- 1⁄2 medium red onion, thinly sliced lengthwise
- Kosher salt
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