A bold, tangy, and slightly spicy seafood appetizer that tastes even better the next day. Perfect for entertaining or make-ahead meals.

• 1 lb shrimp, peeled and deveined

• 1 cup white vinegar

• 1 cup water

• 1/2 cup olive oil

• 2 cloves garlic, minced

• 1 tablespoon salt

• 1 tablespoon sugar

• 1 tablespoon red pepper flakes

• 1 tablespoon black peppercorns

• 1 bay leaf

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon coriander seeds

• 1 small onion, thinly sliced

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1. In a pot, bring the water and white vinegar to a boil, then reduce heat to low.

2. Stir in the minced garlic, salt, sugar, red pepper flakes, black peppercorns, bay leaf, mustard seeds, and coriander seeds. Simmer for 5 minutes.

3. Add the shrimp and cook for 2-3 minutes until pink and fully cooked.

4. Remove from heat and let cool for 10 minutes.

5. Layer sliced onion in a jar and pour shrimp mixture over it.

6. Seal and refrigerate for at least 24 hours before serving.