Pickled Shrimp

Recipe Ingredients

1/4 cup	59ml	Dry crab boil spices
1 1/2 teaspoons	7.5ml	Salt
1		Lemon - quartered
2 lbs	908g / 32oz	Medium shrimp - shelled, deveined
4 teaspoons	20ml	Creole mustard
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Red pepper flakes
3/4 cup	177ml	White wine vinegar
1 cup	237ml	Vegetable oil
4		Garlic cloves - peeled, crushed
1		Bay leaf
1		Sweet onion - peeled, and (large)
		Thinly sliced
1		Lemon - thinly sliced, plus
1		Lemon - juiced
		Pizza Dough II - (see recipe)
		Extra-virgin olive oil
4 cups	948ml	Arugula

Recipe Instructions

In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.

In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute.

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.

Preheat a grill. Prepare pizza dough and roll out into 4 (6-inch) rounds. Brush the dough with oil and place on the grill. Cook for about 3 minutes per side, until cooked through. Chop arugula and toss with olive oil, lemon juice and salt and pepper. Place the arugula on top of the pizza dough and top with shrimp.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E83) - from the TV FOOD NETWORK

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