Pickled Shrimp

3 pounds medium shrimp, poached in salt water

2 small onions, quartered and thinly sliced

2 bulbs fennel, quartered and thinly sliced

2 teaspoon celery seeds

2 teaspooon fennel seeds

2 teaspoon yellow mustard seeds

2 teaspoon red pepper flakes

2 teaspoon coriander seeds

1 teaspoon ground white pepper

5 fresh bay leaves

7 cloves garlic, sliced thinly length wise

1 cup extra virgin olive oil

1 cup seasoned rice vinegar

1/2 cup fresh lemon juice

Combine all ingredients in a large bowl and toss coating all shrimp and vegetables. Pack everything into a 9" x 13" pyrex and press saran wrap flush to the shrimp and veggies to keep them submerged in the vinegar and olive oil. Make at least 6 hours ahead, but no more than 24. Bring to room temperature before serving.

*cooks note: I usually add seasonal veggies and fresh herbs to make each batch unique. I like to throw in things that bring an interesting color or texture