This can be served as an appetizer with cocktails or on lettuce leaves as a plated first course.
Low Country Pickled Shrimp
2 pounds unpeeled, large raw shrimp (26/30 count)
1. Peel and devein, if desired
2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Don't overcook. Rinse with cold water.
3. Layer the shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.