Pickled Shrimp

Fill a large bowl with ice-cold water.

Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled 3 to 5 minutes. Drain again.

Combine remaining 1 tablespoon salt lemon zest and juice parsley pickling spice garlic and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.

Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top submerging all contents. Put on the lid and refrigerate for 24 hours.