Christmas Dinner - Appetizer: Pickled shrimp with lemons, red onions and capers

This was just delicious. I can't wait until the hot days of summer to mix up a large bowl of this goodness to enjoy on the deck while sunning!

2 lbs. unpeeled, large raw shrimp (26/30 count)

3 large garlic cloves, sliced

3 bay leaves

2 large lemons, thinly sliced

1 small red onion, thinly sliced

1/2 cup olive oil

1/4 cup white wine vinegar

2 T. Old Bay seasoning

2 T. drained capers

1 T. whole black peppercorns

1 T. Worcestershire sauce

1 T. hot sauce

2 t. kosher salt

1 t. sugar

1/2 t. dried crushed red pepper flakes

1/4 cup chopped fresh parsley

Peel shrimp and devein. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink. Drain. Rinse with cold water.

Combine shrimp and next 4 ingredients in a large bowl. Whisk together oil and next 9 ingredients, pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Remove and discard bay leaves. Stir in parsley just before serving. 

From Southern Living Christmas 2011