(COLORADO SPRINGS) — Chef Janon Bourgeois joined FOX21 Morning News on Thursday, July 18 with some spectacular summertime ideas including “How to pack the perfect picnic,” and “What to do with leftover charcuterie.” See below for her Pickled Shrimp Pasta Salad recipe.

Pickled Shrimp (Pasta Salad)

1 cup white sugar

1 cup water

3 Tbsp Salt

2 Tbsp Mustard Seeds

1 Tbsp Tumeric Powder

1 Bay Leaf

1 Star Anise

1 cup White Wine Vinegar

1/2 tsp Crushed Red Pepper Flake

1 bulb of Fennel, thinly sliced

1 lb raw Shrimp (peeled & deveined)

In a large pot, combine sugar, water, salt, mustard seeds, turmeric, crushed red pepper flakes, bay leaf, and star anise. Bring to a boil. Once at a boil, allow to cook for 5 minutes.

Add vinegar, fennel, and shrimp. Bring back to a boil, reduce to a simmer, and then cook for 8 minutes. Turn off the heat and allow them to sit until cool.

Store in the refrigerator for up to a week or toss with cooked pasta and your favorite charcuterie ingredients.