Pickled shrimp most likely came to the southeast United States via the Caribbean with the slave trade. It is made in the escovitch or caveach method. Not to be confused with ceviche. The shrimp are first boiled in salt water and then pickled with onion, vinegar and oil. This version is a simple base with minimal ingredients and can be customized to your own personal preferences.
Make this your own by trying different vinegars, or boil the shrimp in Old Bay and beer. Substitute shallots for the garlic. Add chili flakes, fresh chilis and lemon slices.