Jalapeno-pickled shrimp and vegetables recipe

Ingredients

• 3 cups water
• 1 cup red wine vinegar
• ½ cup diced carrot
• ½ cup diced trimmed shiitake mushrooms
• ½ cup diced turnip
• 1 jalapeño, thinly sliced crosswise
• 2 Tbsp sugar
• 1 Tbsp kosher salt
• 1 Tbsp dried oregano
• 1 tsp ground fennel
• 1 tsp crushed red pepper
• 1 tsp freshly ground black pepper

• 8 cups water
• 1 lemon, halved
• 5 bay leaves
• 1 Tbsp kosher salt
• 2 tsp cayenne
• 1 lb shell-on large shrimp

Make the Pickle
1. In a medium saucepan, combine water, vinegar, carrots, mushrooms, turnip, jalapeño, sugar, salt, oregano, fennel, red pepper and black pepper and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely.
Meanwhile, Prepare the Shrimp
2. Wipe out the saucepan. Add water, lemon, bay leaves, salt and cayenne and bring to a boil for 2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.