Too Hot Tamales Pickled Shrimps

• 1 pound large shrimp, peeled and deviened
• Coarse salt and freshly ground black pepper
• 1/3 cup olive oil
• 2 small onions, thinly sliced
• 6 jalapeno Chiles, stemmed and thinly sliced
• 4 garlic cloves, crushed
• 1 tablespoon ground cumin
• 1/4 teaspoon grated nutmeg
• 2 bay leaves
• 1 cup white vinegar
• Garnishes: mixed baby lettuce leaves, 8 radishes, sliced, 16 green olives, pitted and sliced

1. Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over high heat.
3. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes.
4. With a slotted spoon, transfer to a plastic or glass container.
5. Add the remaining oil and the remaining ingredients except the garnishes to the skillet.
6. Season to taste with salt and pepper.
7. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes.
8. Pour the vinegar mixture over the shrimp.
9. Cover and chill overnight.
10. Serve on baby lettuce leaves, and garnish with the radishes and green olives.

shrimp, salt, olive oil, onions, jalapeno chiles, garlic, ground cumin, nutmeg, bay leaves, white vinegar, green olives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/too-hot-tamales-pickled-shrimps-recipe.html (may not work)