|Dry sherry||1⁄4 Cup (4 tbs)|
|Whole black peppercorns||1⁄4 Teaspoon|
|Large shrimp||3 Pound, shelled and deveined, leaving tail part of shell on, if desired|
|Fresh lemon juice||2⁄3 Cup (10.67 tbs) (About 4 Large Lemons)|
|White distilled vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Pickling spices||3 Tablespoon, tied in cheesecloth bag|
1. In 4-quart saucepan, combine 6 cups water, sherry, 2 teaspoons salt, peppercorns, and bay leaf; heat to boiling over high heat. Add shrimp; heat to boiling. Shrimp should be opaque throughout when water returns to boil; if needed, cook about 1 minute longer. Drain.
2. In large bowl, combine lemon juice, vinegar, oil, pickling spices, sugar, dill, and remaining 1 teaspoon salt. Add shrimp and toss well to coat. Spoon into ziptight plastic bags, press out air, and seal. Refrigerate shrimp overnight to marinate, turning bags occasionally.
3. Remove shrimp from marinade and arrange in chilled bowl. Serve with cocktail picks.