Pickled Shrimp With Creamy Spinach Dip

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3 cups water

2 cups white wine vinegar

1 cup sugar

4 garlic cloves, finely chopped

2 jalapeños, thinly sliced

2 bay leaves

1 tablespoon crushed red pepper

2 teaspoons kosher salt

1 teaspoon black peppercorns

1 teaspoon allspice berries

2 pounds large shrimp (16 to 20 per pound)—shelled and deveined, tails left on

1 cup heavy cream

1 pound spinach—stemmed, washed, dried and leaves coarsely chopped

1 cup crème fraîche

1 tablespoon fresh lemon juice


Cilantro leaves, for garnish

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