Mississippi Comeback Sauce, for serving (recipe below)
ruffled potato chips, for serving
for the Mississippi Comeback Sauce
1 1/2cupsmayonnaise
1/2teaspoonsmoked paprika
1/2teaspoondry mustard
2tablespoonsprepared horseradish
2tablespoonsWorcestershire sauce
2tablespoonsketchup
2tablespoonshot sauce
2tablespoonswhole grain mustard
juice of 1 lemon juice
2garlic cloves
Instructions
Bring a large pan of water to boil. Add the shrimp and cook for 2 minutes. Quickly drain the shrimp from the water and submerge in an ice bath. Let chill for 5-10 minutes.
Meanwhile combine the vinegar, water, celery seed, mustard seed, red pepper flakes, salt, mustard seed, bay leaf, garlic and onion in a large bowl. Stir well.
Add the cooked shrimp. Stir to combine. Place in the fridge and let sit for at least six hours. Serve by itself or with Mississippi Comeback Sauce (recipe below).
for the Mississippi Comeback Sauce
Combine the ingredients into a medium sized bowl and stir well. Place into the fridge to chill until ready to use.
Notes
I have found myself enjoying the pickled shrimp with not only Mississippi Comeback Sauce, but also with ruffled potato chips. The three seem to work very well together. The shrimp tends to toughen after a few days, so consume within 48 hours.