Can be prepared in 45 minutes or less but requires additional unattended time.
Ingredients
a 10-ounce jar pickled watermelon rind (1/2 cup rind and 1/2 cup pickling liquid)
3 tablespoons cider vinegar
1 teaspoon coriander seeds, crushed
1 teaspoon mixed peppercorns, crushed
1/2 large sweet onion, such as Vidalia, Walla Walla, or Maui, sliced thin
1 1/4 pounds large shrimp (about 26) shelled (leaving tails intact) and deveined if desired
1/2 lemon
2 teaspoons salt
Directions
In a sieve set over a bowl drain pickled watermelon, reserving liquid and rind. Cut into 1/4-inch-thick slices and toss in a large bowl with reserved liquid, vinegar, coriander seeds, peppercorns, and onion.
In a large saucepan of boiling water cook shrimp with lemon and salt until just cooked through, about 3 minutes. Drain shrimp in a colander and toss with rind and marinade. Season mixture with salt and chill, covered, at least 2 hours and up to 8 hours, tossing occasionally.
