Rania Harris is back with another recipe for summer parties and picnics. This one is centered around seafood!

Charleston Pickled Shrimp

Ingredients

• 1 bunch scallions, trimmed and thinly sliced
• 1 tablespoon fresh thyme leaves
• ¼ cup finely chopped fresh chile peppers
• 3 strips lemon zest (each 2 inches long)
• ½ cup freshly squeezed lemon juice
• ¾ cup extra-virgin olive oil
• Sea salt and freshly ground pepper
• 2 fresh (or dried) bay leaves
• ¼ cup sugar
• 1 pound large shrimp (18 to 24 count) peeled and deveined
• 1 habanero chile, seeds removed, finely minced
• Crostini
• Purchased Aioli (I prefer Stonewall Kitchen's brand)

Directions:

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container.

Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated.

Refrigerate at least 8 hours and up to 5 days.

Remove from refrigerator 30 minutes before serving.

To serve:

Place a pickled shrimp on a crostini and top with a dollop of Aioli

This is a great recipe for your next picnic or take as your contribution to your next party!