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Best Thing Since Sliced Bread 

Shrimp Toast

Staff Pick

Pickled shrimp is one of those classic Lowcountry dishes that doesn’t get touted enough — except at one place: Edmund’s Oast. There, these sweet-meets-salty-meets-sour little swimpees get the respect they deserve. Nestled in a silky scoop of aioli, resting on a piece of Root Baking Co. rye, pickled shrimp get the four-star treatment. Bejewelled in red onion and celery, this is a plate that simply writing about makes our mouths water. —Kinsey Gidick

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