INGREDIENTS

• 1 cup
• 1 1/2 cup rice wine vinegar
• 1 1/2 cup olive oil
• 1/4 cup fresh dill, chopped
• 6 oz. hot sauce
• 2 tbs black peppercorns
• 2 tbs pink peppercorns
• 3 ea. bay leaves
• 5 ea. lemons, sliced
• 1 ea. lime, sliced
• 1 ea. red onion, sliced thin
• 5 lb. Georgia shrimp, peeled and deveined
• 4 qts. water
• 4 tbs. kosher salt
• 2 tsp. crab boil (I like to use Zaterains)

In a large stock pot put the water, salt, squeeze in the 2 lemons and the crab boil. Bring to a boil. Add shrimp and cook for 2 to 3 minutes tops. Remove from heat and fill the pot with ice. Let the shrimp sit in the liquid for about 15 minutes. While that is going on mix in the remaining ingredients together in a large mixing bowl. Remove shrimp from the water and add to the mixing bowl. Toss gently not to break up the shrimp. Let shrimp pickle for at least 6 hours before serving. Serve with saltines and cocktail sauce if you like.