Begin by preparing your ingredients for the Louisiana Pickled Shrimp. Thinly slice one lemon and zest and juice the other lemon. Next, slice the small Vidalia onion into even rings.

In a large measuring cup, whisk together the olive oil, white wine vinegar, freshly squeezed lemon juice, lemon zest, Creole seasoning, salt, minced garlic, granulated sugar, mustard seeds, red pepper flakes, and Worcestershire sauce. Mix until everything is well combined and fragrant.

Take two wide-mouth jars and begin layering your ingredients. Start by placing the sliced onion at the bottom, followed by layers of lemon slices and plump shrimp. Add one or two bay leaves in each jar for added aroma.

Once your jars are layered, pour the prepared marinade evenly over the shrimp and vegetable layers. Seal the jars tightly to keep flavors locked in.

Carefully turn each jar over several times to mix the contents and coat the shrimp and vegetables with the marinade.

Place the jars in the refrigerator and allow them to marinate for at least overnight, preferably up to 24 hours. Turn the jars 2-3 times to ensure well immersion.

When ready to serve, remove the jars from the fridge. Enjoy the Louisiana Pickled Shrimp chilled either straight from the jar or served atop toasted baguette slices.