Ingredients

1 tablespoon celery seeds

1 teaspoon cayenne pepper

1 teaspoon paprika

1 1/2 pounds peeled, deveined large raw shrimp, tail-on

1 cup extra-virgin olive oil

1/3 cup fresh lemon juice 3 cloves garlic, minced

2 teaspoons mustard seeds

2 teaspoons kosher salt

1/2 teaspoon crushed red peppe

r 1/4 teaspoon ground allspice

12 bay leaves

2 shallots, thinly sliced

How to use above Ingrediennts---

Step 1

Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well.

Step 2

Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving

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