Flashback to the fifth grade, when my family and I would fly down to the Florida Keys for a little fun in the sun. Of those vacations, there are two distinct memories that have become particularly vivd in my mind.
The first took place at a fish hatchery, where my parents brought me to feed massive, 200-pound tarpins (fun?). As I reached into the bucket of bait and wound up to toss the small fish into the prey lurking beneath the water’s surface, a hungry pelican swooped in and grabbed the bait — along with my hand.
The second memory is far more pleasant. It’s of sunsets, beaches and delicious Peel ‘n’ Eat Shrimp, a simple dish served up either cold or hot from the shores of a restaurant called Lorelei in Islamorada. My mom, being the chef extraordinaire that she is, replicates this on occasion at home.
Today, we call this classic appetizer (or, for me, delicious salad topper) Shrimp Lorelei, after the venue in which I grew up eating it. If you look on the back of an Old Bay Seasoning container, you’d find it as just plain old Spiced Shrimp Cocktail. Either way, it’s freaking delicious and beyond easy to make.
1/2 cup cider vinegar (or, if you’re my mom, beer)