Pickled Shrimp with Satsuma Orange

Ingredients

• 3 lb. shell-on medium shrimp, preferably Gulf white
• 2⁄3 cup fresh lemon juice
• 1⁄2 cup extra-virgin olive oil
• 1⁄4 cup white wine vinegar
• 1⁄4 cup finely chopped flat-leaf parsley
• 1⁄2 tsp. celery seed
• 1⁄2 tsp. Korean red chile flakes
• 1⁄4 tsp. ground allspice
• 4 bay leaves
• 3 satsumas or tangerines, peeled and cut crosswise into 1/4-inch slices
• 3 cloves garlic, minced
• 1⁄2 medium red onion, thinly sliced lengthwise
• Kosher salt

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