Edmund’s Oast Pickled Shrimp

---

SHRIMP

1lb. White Shrimp (East Coast)
split & deveined
4 Qt. Water
3/4 c. Salt

Poach shrimp 2 minutes in 2 batches. Cool to room temp & pickle them in:

1 c. Olive oil
2 T Fish Sauce
2 T Old Bay
Zest of 2 lemons

VEGETABLES

1/2 Red onion
5 Stalks celery
2 Carrots
1 Bulb fennel
1 Red bell pepper

Thinly slice all vegetables & heavily salt with 1/3 c. salt. Let sit for 2 hours, purge in water & rinse off salt. Pickle vegetables for min. 12 hours in:

1/2 c. Lemon juice
1/2 c. Champagne vinegar
1/2 c. Olive oil
1 1/2 T Celery seed
1 T Garlic powder
2 t Green chili powder

Heavily butter 3-4 large slices of really great rye bread & brown in pan or on the grill.

---

METHOD

Smear toast heavily with aioli
(1 c. dukes mayo, 1 1/2 T sherry vin, 1 t garlic powder)

Place 10-12 halved shrimp per toast to cover. Arrange enough pickled vegetables to cover completely.

Garnish with torn leaves of Italian parsley and dill. A sprinkle of olive oil, salt & pepper.