Pickled Shrimp

Perfect for a summer snack, lettuce wrap, or tailgate!

SERVINGS: 6

first-

Poach Shrimp:

• 1 pound local shrimp
• 3 bay leaves
• 1 lemon, sliced
• 3 T. salt

INSTRUCTIONS:

1. Bring 2 quarts water to a rolling boil; add bay leaves, lemon, and salt. 
2. Add shrimp to pot, turn off heat and let cook, stirring for 3 minutes.
3. Drain and let cool; peel and de-vain.

then-

• 1 pound poached shrimp
• 1 cucumber, peeled and sliced thin
• 1 red onion, sliced into thin rings
• 1 bottle Coconut Suka
• 1 jalapeno, sliced (optional)
• 1 bunch fresh dill, washed and de-stemmed (or cilantro. optional)

INSTRUCTIONS:

1. Combine all ingredients in mixing bowl or mason jars, refrigerate for minimum of 2 hours. Overnight works best.
2. Serve with fresh tortilla chips, or over butter lettuce with avocado.