With much gratitude and appreciation, this recipe modified slightly from the original, courtesy of our friends at Edmund’s Oast Restaurant in Charleston, South Carolina!
Combine lemon juice, Champagne vinegar, olive oil, fish sauce, celery seed, and garlic powder in a large bowl and whisk to incorporate. Add the sliced vegetables and give everything a good toss.
Add the shrimp and poach for no more than 2 minutes. Use a spider to skim the shrimp from the water and place hot shrimp directly into the pickling liquid.