Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl.
Add red onions, parsley and dill to shrimp bowl.
In a separate mixing bowl, add apple cider vinegar, lime juice, Melinda’s Scotch Bonnet sauce, garlic, salt, and pepper. Slowly wisk in olive oil until dressing becomes a homogenous mixture.
Add dressing to shrimp mixture. Toss well.
Place pickled shrimp in 1 quart glass, cover with lid, and chill overnight before serving.
Bloody Melinda’s Cocktail
Place all Melinda’s mix ingredients into a 1-quart glass jar, secure lid, shake well and refrigerate until ready to use. Mixture is good for 1 week.
To make a Bloody Melinda
Rim a glass with lime wedge and Tajin. Place 1/2 cup of Melinda’s mix, 2 ounces of vodka, and 1 cup of ice into a cocktail shaker. Shake well and pour into glass. Garnish with Melinda’s pickled shrimp, lime wedge, pickled vegetables and celery stalk.