Pickled shrimp is a Southern classic, quick to steal the show at any barbeque, summer picnic or cocktail hour. This recipe gives the dish a Thai twist, swapping traditional lemon and parsley for lime, ginger, and cilantro. In order to amp up the Asian influence, I also opt for a bit more acidity than most versions, adding liberal amounts of citrus and vinegar. The end result is tangy with a gentle heat and is at its best accompanied by a glass of white wine or a margarita enjoyed in your backyard or fire escape.

Share: