PICKLED SHRIMP

2 tbsp. Old Bay seasoning
1 lb. (26–30 count) medium shrimp, peeled and deveined
½ tsp. celery seeds
¼ tsp. allspice berries
1 cup extra-virgin olive oil
⅓ cup white balsamic vinegar
¼ cup capers with their juices
½ lemon, thinly sliced
½ lime, thinly sliced
¼ cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
1 ½ tsp. crushed red chile flakes
3 cloves garlic, finely chopped
9 fresh (preferred) or top-quality dried bay leaves
½ medium Vidalia or other sweet onion, thinly sliced lengthwise

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Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes.

Drain and transfer to bowl of ice water to chill; drain again.

Finely grind celery seeds and allspice in a spice grinder; transfer to a bowl and stir in oil, vinegar, parsley, salt, chile flakes, garlic, capers/juice and bay leaves.

In a 1-qt. glass jar, layer shrimp, lemon, lime and onions; pour over oil mixture. Cover with lid; chill overnight before serving.