Grand.

'Tis the season for pickled shrimp.

INGREDIENTS

 2 T Old Bay seasoning

 1 lb. medium shrimp, peeled and deveined

 1⁄2 t celery seeds

 1⁄4 t allspice berries

 1 c+ extra-virgin olive oil

 At least 1⁄3 c fresh lemon juice

 1⁄4 c packed flat-leaf parsley leaves, finely chopped

 1 t kosher salt

 1 T crushed red chile flakes

 6 cloves garlic, finely chopped

 12 dried bay leaves

 1⁄2 medium yellow onion, thinly sliced lengthwise

1 lemon, sliced thinly, latitudinally

PROCEDURE

Shrimp

1. Bring Old Bay and 8 cups water to a boil in a stockpot
2. Add shrimp, reduce heat to low, and cook until pink, about 2 minutes
3. Drain and transfer to ice water to chill; drain again

Pickling Funk

1. Grind celery seeds and allspice berries
2. Transfer to bowl and add oil, lemon juice, parsley, salt, chile flakes, garlic, and bay
3. Mix well

Finish

1. Fill a quart jar with shrimp and onions
2. Add oil mixture
3. Cover with lid
4. Chill well before serving

IMPORTANT!  I promise, you will consume this quickly.  As Harrison says, "It's important not to get caught short."  We never make less than a triple batch.  It's a grand feeling knowing there's plenty of pickled shrimp waiting in the 'frig for the Happiest of Hours (gin, rocks olives, or crisply-chilled dry rosé), but it's also glorious with a bagel and sun tea in the morning, or on well-buttered pumpernickel toast and a Narragansett at lunch.