Pickled Shrimp

Ingredients:

2 lb large shrimp, shelled & deveined
4 bay leaves, crumbled
1/4 c fresh lemon juice
1/4 c fresh orange juice
2 garlic cloves, minced
1 TBL olive oil
1 small onion thinly sliced
1 TBL crushed mustard seeds
1/2 TBL salt
1/2 tsp crushed red pepper
1/4 tsp celery seeds
1/4 tsp turmeric

Directions:

Boil the shrimps until they turn pink. Cool quickly and set a side.
Add the ingredients in a bowl, add the shrimps, mix and place in a zip
lock bag. Refrigerate at least for 4-hours or overnight and serve.