Ingredients

• 1 cup 1 pound medium pink shrimp; shell-on preferably

• 3 tbsp. Old Bay seasoning; divided

• ½ tsp. celery seeds

• 1 cup extra-virgin olive oil

• 3 lemons; zested and juiced

• ¼ cup flat-leaf parsley leaves, finely chopped

• 2 tbsp. fresh dill, picked into small pieces

• ½ tsp. crushed red chile flakes

• 2 cloves garlic, finely chopped

• 12 dried bay leaves

• ½ medium yellow onion, thinly sliced lengthwise

 Directions

1. Bring 2 tbsp. Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain again. Peel and devein the shrimp if using shell-on.

2. Combine all remaining ingredients, including 1 tbsp. Old Bay, in a mixing bowl and stir to combine. Add the chilled shrimp and toss to mix well.

3. Store shrimp and liquid in a glass jar and refrigerate overnight or up to 3 days.