A couple of months ago, I boiled some 30-count shrimp (zatarains, salt,
lemon and cayenne) and put them in them (shell and all) in the juice from a
jar of claussens pickles. After marinating overnight, they tasted pretty
darned good. Now I'm thinking of trying to can a couple of pounds in a dill
pickle brine. Any ideas - - pro or con - - on this?