14 oz. sweet onion, peeled and thinly sliced
1 lemon, rind on, thinly sliced
1 cup apple cider vinegar
3/4 cup light olive oil
2 Tbs. pickling spice
1/4 cup sugar
1 Tbs. kosher salt
Splash of Tabasco
8 sprigs fresh dill
1½ lbs. 21/25 count shrimp, cooked, peeled, and deveined
Combine the onions, lemon, vinegar, olive oil, pickling spice, sugar, salt, Tabasco, and dill in a large mixing bowl and mix well. Add the shrimp and toss to combine. Cover and refrigerate for at least 24 hours. Tightly covered, the pickled shrimp will keep for up to a week in the refrigerator.
