Briny, a bit spicy, and full of flavor! "If you didn't grow up in a coastal town in the South, you may have never eaten pickled shrimp with your Thanksgiving dinner," says Shauna James Ahern. "But since you can use frozen shrimp in this recipe, it might be time to try. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table."
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