Ingredients: Cooked & peeled shrimp (tails on), fennel seeds, celery seeds, fresh bay leaves, peppercorns, pepper flakes, Tabasco, salt, lemon (slices & juice), dried chilis, olive oil, capers, apple cider vinegar, garlic gloves, thinly-sliced Vidalia or sweet onion.
Directions: In large bowl, combine everything but shrimp. Add shrimp & toss to combine. Cover & refrigerate for at least 24 hours. Serve with toasted crusty baguette or crostini. I’m partial to the toasted baguette because it’s better for soaking up the olive oil & lemony goodness.
Steph: I love that pic of Pa. I'm reblogging even though I'm allergic, that's how much I support you.