Quick Pickled Shrimp has brightness from the lemon and parsley and how perfectly it pairs with the fennel, onions, and corn. The peppers lend a little bit of heat but it's not overpowering
3poundsshrimp, medium to large, peeled and deveined with tails intact
Kosher salt
1medium fennel bulb, thinly sliced
1medium onion, thinly sliced
4garlic cloves, thinly sliced
2Fresno chile or red jalapeno, thinly sliced, seeded
1cupfresh lemon juice
1/2cupapple cider vinegar
1/4cupextra-virgin olive oil
2cups corn, freshly steamed and removed from the cob
Freshly ground black pepper
Instructions
Combine shrimp, sliced fennel bulb, onion, garlic, chile peppers, lemon juice, vinegar, oil, and corn in a medium bowl. Season with salt and pepper, to taste, and toss to combine. Let sit, tossing occasionally, at least 20 minutes and up to 2 days to allow flavors to meld.
Notes
Quick Pickled Shrimp is great for summer parties because it can be prepared up to 2 days ahead and chilled until ready for use.