Recipe for Pickled Shrimp with Peppercorns 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
12 cup Water
5 x Bay leaves
1 tbl Coarse salt
1/2 tsp Whole black peppercorns
40 x Uncooked medium shrimp, peeled and deveined, tails intact
1 cup Champagne vinegar* or white wine vinegar
1 sm Red onion, halved and thinly sliced
3 x Garlic cloves, crushed
2 sm Dried red chilies
1/2 tsp Yellow mustard seeds
1/2 tsp Whole black peppercorns
1/2 tsp Whole white peppercorns
1/2 tsp Whole pink peppercorns*
1/2 tsp Dill seeds
2 x Bay leaves
6 whl allspice berries
Instructions:
Instructions: Boil 12 cups water, 5 bay leaves, salt and 1 1/2 tsp. black peppercorns in large pot 10 minutes. Add shrimp and cook until just pink, about 1 1/2 minutes. Drain. Transfer to large bowl.

Boil vinegar and all remaining ingredients in large saucepan 5 minutes.

Cool 15 minutes, then pour over shrimp. Cover and refrigerate 4 hours.

Drain shrimp well, discarding onion, garlic, chilies and spices. (Can be prepared 6 hours ahead. Cover shrimp with damp paper towel and refrigerate.)
* Available at specialty food stores.

Yield: 8 servings

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