© Brad Arender
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6 (makes 1 pound)

Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad. Slideshow: More Shrimp Recipes

How to Make It

Step 1    

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.

Step 2    

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.

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