Pickled Shrimp and Quinoa Salad

Pickled shrimp and quinoa salad w/ fresh herbs, veggies, avocado vinaigrette from Joel catering

Pickled shrimp:

2 lb (21/25 count) shrimp, peeled and deveined

¼ cup liquid crab boil

1 gallon water

4 tbl salt

4 each shallots sliced

6 cloves garlic, sliced

½ cup lemon juice

¾ cup white balsamic vinegar

1 ½ cup canola oil

¼ tsp ground allspice

½ tsp celery seeds

½ tsp chili flakes

1 tsp mustard seeds

8 each bay leaves

1 tbl salt


Bring water, crab boil and 4tbl salt to a boil. Drop shrimp into water and poach until just done, about 2 minutes. Drain and shock shrimp in a bowl of ice water. Drain and reserve for pickling.

Combine remaining ingredients except oil in a medium pot and simmer for 5 minutes. Transfer liquid to bowl and whisk in oil, cool to room temperature.

Pack shrimp into a glass jar tightly, pour over pickling liquid and refrigerate at least overnight before serving.

Avocado vinaigrette:

2 each ripe avocado roughly chopped

2 each shallots chopped

3 cloves garlic

2 tbl dijon mustard

2 tbl honey

¼ cup water

3/4 cup white balsamic vinegar

1 ½ cup canola oil

Salt and pepper to taste

Combine all ingredients except oil into blender and blend until smooth. With the blender running pour in oil until emulsified. Check and adjust seasoning if needed.