- 41–50 frozen cooked shrimp, tail on
- ½ lemon, plus peel grated
- Rice vinegar
- Blossom Lemon Dill Vinegar
- ¼ cup kosher salt
- ¼ cup sugar
- Fresh dill, snipped, for garnish
The key to this dish is thawing the shrimp correctly: Place shrimp in a stainless-steel mixing bowl; combine salt and sugar and pour over, coating shrimp. Add cold tap water to just cover; add rice vinegar. The water-to-vinegar ratio should be approximately 6:1. Squeeze in lemon; add lemon peel.
Let shrimp sit in this bath until thawed, about an hour. Remove shrimp and place on a chilled plate. Sprinkle generously with vinegar and very lightly with dill. Serve with cocktail sauce on the side — Crosse & Blackwell is our favorite!
Courtesy of Jim Thompson.