If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

2 1/4 cups water
3 tablespoons rice vinegar
2 tablespoons minced fresh lemongrass*
1 1/2 tablespoons pickling spice
1 tablespoon salt
1 teaspoon whole black peppercorns
2 pounds uncooked medium shrimp, unpeeled, rinsed
1/2 cup plus 2 tablespoons chopped fresh cilantro
4 small green onions, chopped (about 1/2 cup)
3 tablespoons minced pickled ginger,*
2 tablespoons ginger brine reserved

Place first 6 ingredients in medium pot. Add shrimp.
Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes.
Remove from heat.
Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine.
Cool 1 hour.
Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.

*Available at Asian markets, specialty foods stores and some supermarkets.


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