1 cup thinly sliced yellow onion
4 bay leaves, crushed
2 oz. bottle capers, drained and coarsely chopped
4 Tbs. fresh lemon juice
1 cup cider vinegar
1/2 cup olive oil
1 tsp. minced garlic
1 tsp. coarse or kosher salt
1 tsp. celery seeds
1 tsp. crushed red pepper
2 lbs. large (21-25 count) shrimp, peeled and deveined
Mix all ingredients, except shrimp, in a large heatproof glass/ceramic bowl. In a medium stock pot over high heat, bring four quarts of abundantly salted water to a rolling boil. Add shrimp and cook until just pink, about two minutes. (Shrimp will continue to “cook” in the marinade.) Drain and immediately transfer to 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.
