Ingredients

• 2 1/4 cups water
• 3 tablespoons rice vinegar
• 2 tablespoons minced fresh lemongrass*
• 1 1/2 tablespoons pickling spice
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 2 pounds uncooked medium shrimp, unpeeled, rinsed
• 1/2 cup plus 2 tablespoons chopped fresh cilantro
• 4 small green onions, chopped (about 1/2 cup)
• 3 tablespoons minced pickled ginger,* 2 tablespoons ginger brine reserved

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Instructions

1. Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
2. Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
3. *Available at Asian markets, specialty foods stores and some supermarkets.