Icy Ginger Shrimp

2 pounds (900 grams) large shrimp, peeled and deveined
2 lemons, washed and sliced very thin, and seeds removed
1 medium onion, peeled and sliced paper thin, rings separated
1 1/2-inch piece fresh ginger, grated
1/2 cup (125 mL) chopped fresh parsley
2 cups (500 mL) cider vinegar
2 tablespoons (25 mL) pickling spice
2 teaspoons (10 mL) salt
1 teaspoon (5 mL) dry mustard
1/2 cup (125 mL) olive oil
1/2 cup (125 mL) vegetable oil

Bring a large pot of salted water to a rapid boil and drop in the shrimp. Cook for two minutes (no more), then drain them well and place in a glass or ceramic bowl. Gently toss in the lemons, onion, ginger and parsley.

In a non-aluminum saucepan, combine the vinegar, spice, salt and mustard, and bring to a boil. Add the hot liquid into the combined oils, stir well, then pour over the shrimp mixture.

Weigh down the shrimp in the bowl with a plate, so they are all completely submerged in the vinaigrette. Cover tightly and refrigerate overnight.

To serve, place a few shrimp on a plate, garnish with some of the lemon and onion slices, and drizzle over a little of the vinaigrette to taste.