Pickled Shrimp and Green Beans 

1. To make the brine mix together the vinegar, lemon zest and juice, orange zest and juice, sugar, garlic, coriander, mustard seeds, peppercorns, chili flakes, bay leaves and salt in a saucepan.

2. Set over medium-high heat, and bring to a boil while whisking the ingredients to dissolve the sugar and salt. Remove from the heat.

3. Place the green beans, pearl onions and shrimp in a large bowl. You can alternatively pack the vegetables and shrimp in a mason jar, alternating the layers.

4. Pour the hot brine over the ingredients, and cover with plastic wrap. If using a jar cover with the lid. Transfer the bowl or jar to the refrigerator, and allow to brine for at least 2 hours, but overnight is best.

5. When ready to serve, remove the shrimp and vegetables from the brine and arrange on a platter. Serve with crackers and/or breadsticks.

Notes:

• The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.
• To poach shrimp, fill a saucepan with water, lemon slices, a bay leaf and a pinch of salt. Bring to a boil, reduce the heat to a simmer, and add the shrimp. Gently poach the shrimp until they are just cooked through, 2 to 3 minutes. Drain the shrimp and spread out on a sheet tray. Allow to completely cool in the refrigerator.