INGREDIENTS:

• 3 pounds medium to large cooked shrimp, peeled and deveined with tails intact
• Kosher salt
• 1 medium fennel bulb, thinly sliced
• 1 medium onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 Fresno chile or red jalapeno, thinly sliced, seeded
• 1 cup fresh lemon juice
• ½ cup apple cider vinegar
• ¼ cup extra-virgin olive oil
• 2 cups fresh steamed corn, removed from the cob
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine shrimp, sliced fennel bulb, onion, garlic, chile peppers, lemon juice, vinegar, oil, and corn in a medium bowl. Season with salt and pepper, to taste, and toss to combine. Let sit, tossing occasionally, at least 20 minutes and up to 2 days to allow flavors to meld.

Notes:
Quick pickled shrimp can be prepared up to 2 days ahead and chilled until ready for use.