Spicy Lemon-Marinated Shrimp with Aleppo Pepper

Remove zest from lemon with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, 1 tsp kosher salt in a large bowl until sugar and salt are dissolved.

Bring a pot of water to a boil with pickling spices and remaining salt and cook shrimp, 1 1/2 minutes, or until just cooked through. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.

Cool shrimp slightly and put in large sealable plastic bag with marinade. Marinate, chilled, turning bag occasionally, at least 8 hours.

Drain shrimp before serving.