Pickled Shrimp Salad

Ingredients

• 1 pound raw 16-20 count peeled and deveined tail-off shrimp, thawed if necessary
• ½ cup apple cider vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup olive oil
• 2 garlic cloves, smashed
• 2 stalks DOLE^® Celery, thinly sliced
• 1 small DOLE^® Red Onion, halved and thinly sliced
• ¼ cup coarsely chopped fresh dill
• ¼ teaspoon crushed red pepper flakes
• 1 package (6 ounces) DOLE^® Butter Bliss
• 1 small fennel bulb, thinly sliced
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)

Directions

1. Heat a large covered saucepot of water to a boil over high heat. Fill a large bowl with ice water. Add shrimp to boiling water; cook 2 minutes or until opaque throughout. Transfer shrimp to ice water with slotted spoon; let stand 5 minutes and drain.
2. Whisk vinegar, ¼ teaspoon salt and black pepper in a large bowl; whisking constantly, slowly drizzle in oil until emulsified. Add garlic, celery, onion, dill, crushed red pepper and shrimp; toss, cover and refrigerate overnight.
3. Drain shrimp mixture; discard larger pieces of garlic and return to same bowl. Add Butter Bliss, fennel, lemon juice and remaining ¼ teaspoon salt; toss. Makes about 12 cups.

Tips & tricks

For less mess and a time-saver, use 1 pound of cooked shrimp and skip step 1.