SOUSING, A COOKING METHOD WHEREBY SEAFOOD IS completely immersed and simmered in a highly seasoned pickling liquid, can be traced back to the classical Greek kitchen and was most surely introduced to the South by the first English settlers. To souse, of course, is little more than to marinate, but from Brunswick, Georgia, to Panama City, Florida, to Gulfport, Mississippi, to virtually any other Southern coastal town, when shrimp, scallops, chunks of fish, and other seafood are prepared in this manner, sousing is the term you’ll most likely hear. Soused seafood might well grace a formal dinner buffet in places like Wilmington and Charleston, but at fish fries, oyster roasts, and even pig pickin’s, you’re just as likely to see a big platter of soused shrimp as baskets of hush
puppies or cornbread. One tip: to prevent the ingredients in any soused dish from becoming discolored, always use highly acidic white vinegar.

Makes 8 servings

INGREDIENTS

• 2 1⁄2 cups white vinegar
• 2 large onions, sliced
• 1 large celery rib, broken into thirds
• 1 1⁄2 tablespoons sugar
• 10 whole cloves
• 1 tablespoon salt
• 1 teaspoon cracked black peppercorns
• 2 1⁄2 pounds large fresh shrimp, shelled and deveined
• 2 large ripe avocados
• 3 tablespoons capers, drained
• Red-tipped leaf lettuce
• 3 tablespoons chopped fresh chives

INSTRUCTIONS

1. In a large enameled or stainless-steel saucepan, combine the vinegar, onions, celery, sugar, cloves, salt, and peppercorns.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
3. Add the shrimp to the saucepan, return the liquid to a boil, then reduce the heat to moderate.
4. Cover the saucepan and simmer the shrimp for 1 minute.
5. Remove the saucepan from the heat and let the shrimp cool in the liquid.
6. Pour the mixture into a large glass bowl and cover it with plastic wrap.
7. Chill the bowl overnight in the refrigerator.
8. When ready to serve, peel and pit the avocados, then cut them into 1-inch cubes.
9. Add the avocado cubes and drained capers to the shrimp in the bowl and toss gently.
10. Drain the liquid from the bowl.
11. Line a large serving platter with lettuce leaves.
12. Spoon the shrimp and avocado salad in the center of the platter.
13. Sprinkle the chopped chives over the top.
14. Serve the salad chilled or at room temperature.