12 (about 300 g/11 oz) peeled jumbo shrimp, with tails on

1 cup (250 ml) white wine

1/4 cup (60 ml) rice vinegar

2 teaspoons (10 ml) coriander seeds, crushed

Salt

In a saucepan, bring all the ingredients to a boil. Add salt. Simmer for 1 minute, stirring occasionally. Remove from the heat and drain. Let cool, then refrigerate for about 1 hour.

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