Okra and sweet peppers add color and flavor to classic pickled shrimp. Keep the shrimp cold in the summer heat by nestling the serving bowl inside a larger bowl of crushed ice. Let guests help themselves, or portion out the Pickled Shrimp and Vegetables into small glass bowls. If it’s stored in the refrigerator, the mixture will stay fresh for three to four days.
4 quarts water
2 pounds medium peeled, deveined raw shrimp
4 1/2 ounces fresh okra, washed and halved lengthwise
2 cups thinly sliced sweet mini peppers (about 6 oz.)
3 thyme sprigs
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 large lemons
1/2 cup thinly sliced fresh basil
How to Make It
Bring water to a boil in a stockpot over medium-high. Add shrimp; boil until opaque and just pink, about 2 minutes. Drain and rinse under cold water until cold, about 2 minutes. Pat dry with paper towels.
Combine shrimp, okra, onion, peppers, and thyme sprigs in a large glass bowl or trifle dish.
Whisk together oil, vinegar, salt, black pepper, and red pepper in a bowl until emulsified. Thinly slice 1 lemon; add slices to shrimp mixture. Juice remaining lemon to equal 1⁄4 cup; whisk juice into oil mixture. Pour dressing over shrimp mixture, stirring to combine. Cover and chill at least 8 hours, stirring occasionally. Stir in basil just before serving.