Serves 8 to 10
- 3 Tbsp. coriander seed
- ¼ tsp. mustard seed
- 1 finger length of fresh ginger
- ½ cup onion, thinly sliced
- 1 lemon, cut in half
- Pinch of crushed red pepper
- 2 bay leaves
- 1½ cups white vinegar
- ½ cup water
- 3 cups shrimp (approximately 16-20, peeled and deveined)
- 2 bunches fresh parsley
- 2 Tbsp. walnut oil
- 4 Tbsp. orange oil (see recipe below)
- 1 Tbsp. grapeseed oil
- Pinch of salt
- 1 whole orange
- 1 cup canola oil
Make shrimp: Toast coriander, mustard seed, ginger, onion, lemon, red pepper and bay leaves in a small saute pan. Add vinegar and water to toasted spices and bring to a boil.
Pour hot boiling liquid over shrimp in a sterile container. (Any plastic or glass container with an airtight lid will do.) Cool at room temperature before chilling overnight. Pickle for a maximum of 2 days.
Make parsley oil: Blanch, shock and drain parsley with stems intact. Puree in blender with oils and a pinch of salt until smooth. Strain through a coffee filter and refrigerate overnight.
Infuse the orange oil: Peel orange, getting as little of the pith as possible. Warm oil to 150°. Turn off heat and add orange zest. Let sit at room temperature for 3-6 hours and then strain out orange peel.
When ready to serve, place pickled shrimp on a platter of arugula or other flavorful green, add salt and pepper to taste, and finish with a drizzle of parsley oil.