For the Shrimp: Add water to a large pot and stir in the Steak Spice Blend and soup base. Bring to a boil over high heat. Remove from heat and add shrimp. The residual heat will cook the shrimp. Stir once or twice just until the shrimp turn pink and are opaque; this will be less than 2 minutes, so don't walk away! Take care not to overcook shrimp; you want then to remain tender. Drain and immediately run under cold water to stop cooking. Drain again. Have a clean 1 quart covered glass jar ready to receive shrimp and pickling mixture.

For the Pickling Mixture: Whisk together 1 1/3 cups (315 ml) olive oil, lemon juice, Steak Spice Blend and mustard seeds in a bowl. In a separate bowl toss together the leeks, scallions and parsley. Create layers of cooled, cooked shrimp and the leek/scallion/parsley mixture in the jar, alternating as you go. Pour the olive oil mixture over all; it should cover the shrimp. If it doesn't, add a bit more olive oil. Tuck bay leaves and a few slices of lemon in jar. Seal jar and refrigerate at least 3 hours and up to overnight. Serve shrimp at room temperature with toothpicks and/or slices of bread to soak up the tasty pickling liquid.