Source: dLife

Tart pickled shrimp with a hint of sweetness.

Servings

6 cup cold water
0.25 cup cooking sherry
3 tsp salt
0.25 tsp black peppercorns
1 bay leaves
3 lb large raw shrimp , shelled and deveined
0.67 cup fresh lemon juice
0.5 cup Vinegar, distilled, white
0.5 cup vegetable oil
1.5 oz pickling spice , tied in cheesecloth bag
2 tsp sugar
2 pinch fresh dill weed (2 sprigs)

1 In a large pot, add the water, sherry, 2 teaspoons salt, peppercorns, and bay leaf, bring to a boil over high heat.
2 Add shrimp and bring to boil again. Shrimp should be opaque throughout when water boils again, if it isn't then cook for about 1 minute more until it is. Drain.
3 In a large bowl, mix the lemon juice, vinegar, oil, pickling spices, sugar, dill sprigs, and remaining teaspoon of salt.
4 Add shrimp and mix well, spoon into a large freezer bag with a zip top, press out air, seal, and refrigerate overnight. Turn bag occasionally.
5 Remove shrimp, arrange in a chilled bowl, serve with cocktail picks.

Always make this ahead of time, to get the full flavor it must marinate overnight.