Source: dLife

Tart pickled shrimp with a hint of sweetness.

Servings

6.0
6 cup  cold water 0.25
0 1/4 cup  cooking sherry 3.0
3 tsp  salt 0.25
0 1/4 tsp  black peppercorns 1.0
1 each  bay leaves 3.0
3 lb  large raw shrimp 0.6667
0.6667 cup  fresh lemon juice 0.5
0 1/2 cup  Vinegar, distilled, white 0.5
0 1/2 cup  vegetable oil 1.5
1 1/2 oz  pickling spice 2.0
2 tsp  sugar 2.0
2 pinch  fresh dill weed

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.