• 1 cup 1 pound medium pink shrimp; shell-on preferably

  • 3 tbsp. Old Bay seasoning; divided

  • ½ tsp. celery seeds

  • 1 cup extra-virgin olive oil

  • 3 lemons; zested and juiced

  • ¼ cup flat-leaf parsley leaves, finely chopped

  • 2 tbsp. fresh dill, picked into small pieces

  • ½ tsp. crushed red chile flakes

  • 2 cloves garlic, finely chopped

  • 12 dried bay leaves

  • ½ medium yellow onion, thinly sliced lengthwise


  1. Bring 2 tbsp. Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain again. Peel and devein the shrimp if using shell-on.

  2. Combine all remaining ingredients, including 1 tbsp. Old Bay, in a mixing bowl and stir to combine. Add the chilled shrimp and toss to mix well.

  3. Store shrimp and liquid in a glass jar and refrigerate overnight or up to 3 days.


The regional
Dinner 5pm to Close; Lunch Mon-Sat 11:30am - 2:30pm, Brunch Sun 11AM-2:30 pm; Public Hour Mon-Fri, 5pm to 7pm

The Regional presents a unique perspective on America’s time-honored cuisine through consciously sourced ingredients, seasonally influenced dishes, and the soulful inspiration of a chef-driven kitchen. Come experience what everyone is talking about.