Saveur (October 2011)
Back in the summer, on one of those steamy, swampy, oppressively hot evenings that Washingtonians know so well, we went to our friends' Trevor and Owen's place for a potluck dinner. The air was thick as velvet, and all the guests arrived sweaty and bedraggled from the heat.
Then, a lifeline: Our friend Jen had brought a bowl of pickled shrimp.
We all dove in. The lemony, pickly, vinegary shrimp was the perfect antidote to the sweaty summer night. The sharp flavors of the chilled shrimp instantly cooled things off for everyone. (A libation or three didn't hurt, either.)
So when we saw this recipe for Pickled Shrimp in the latest issue of Saveur, we knew we wanted to try it out ourselves.