Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad.
1/4 cup plus 2 tablespoons kosher salt
1 pound large shrimp, shelled and deveined
2 cups extra-virgin olive oil
6 lemons, halved and juiced (1 cup), lemons reserved
4 garlic cloves, thinly sliced
1 medium Vidalia onion, halved and thinly sliced
18 bay leaves
1/2 cup flat-leaf parsley
3 ounces crab boil seasoning
In a saucepan, boil 8 cups of water with 1/4 cup of the salt. Add the shrimp; boil until cooked, 2 minutes. Drain and chill in an ice bath; drain again.
In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt. In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves. Add the crab boil seasoning and the lemon dressing and cover. Marinate the shrimp in the fridge for 12 to 24 hours before serving.