Based on a recipe from Anson Mills (www.AnsonMills.com)....
4 small bay leaves
1 teaspoon black peppercorns
1/2 teaspoon celery seed
2 tablespoons plus 1 teaspoon fine sea salt
1 pound 16/20 shrimp (peeled & deveined)
5 Tbls Siurana extra-virgin Olive Oil (Spain) ♦
5 Tbls Champagne vinegar ♦
4 Tbls Fino Sherry ♦
3 Tbls fresh lemon juice
2 Tsp finely grated lemon zest
1/2 Tsp curry powder (sweet or hot, according to taste) ♦
1/2 Tsp Spanish Pimentón (smoked paprika) ♦
1/2 Tsp freshly ground black pepper ♦
1 large shallot, thinly sliced (or use fresh green onions)
1 celery rib, thinly sliced
1 carrot, peeled and thinly sliced
♦ = items available at Wine & Words...& Gourmet
1.To 1 quart of water in a saucepan add 2 bay leaves, the peppercorns, celery seed and 2 Ts salt. Stir and bring to a boil.
2. Add shrimp, bring back to a boil, then immediately reduce heat and cook until shrimp are pink - 1 to 2 minutes. Rinse and chill cooked shrimp under cold running water.
3. Mix olive oil, sherry, lemon juice & zest, curry powder, paprika and 1 Ts salt. Add 2 bay leaves, garlic, onions, celery & carrots and stir them all together.
4. Add chilled shrimp and stir to cover. Refrigerate for 24 hours, stirring 2 to 3 times during the period.
5. Remove shrimp mixture from the refrigerator 30 minutes before serving (flavors will bloom as the mixture warms up).
6. Serve on crackers♦ or a bed of mixed greens.