For the brine, combine all the ingredients in a large saucepan. Add 2-1/2 cups water and bring to a boil.

Remove from the heat and allow to cool slightly.

Pack all the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you're ready.

Chef's Note: This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the waters I know. It's better to find the best shrimp than to worry about whether they've been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality are frozen. This is where a trusty fishmonger makes all the difference. 

You can mix up your vegetables with the shrimp, using whatever's fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, mirliton, and/or okra.