Camarones en Escabeche

• 1 pound fresh shrimp, peeled and deveined
• 1/3 cup olive oil
• 2 bay leaves
• 1 teaspoon cumin
• 1/4 teaspoon ground nutmeg
• 4 cloves garlic, smashed
• 1 tablespoon paprika
• 1 cup white vinegar
• 2 small onions, thinly sliced
• 4 jalapeno chiles, sliced in disks
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 head Romaine lettuce leaves
• 8 radishes, sliced
• 16 green olives, sliced

1. Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed.
2. Place in a covered dish or jar.
3. In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste.
4. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
5. Pour the vinegar mixture over the shrimp.
6. Chill overnight.
7. Serve on Romaine leaves, garnished with radishes and green olives.

shrimp, olive oil, bay leaves, cumin, ground nutmeg, garlic, paprika, white vinegar, onions, jalapeno chiles, salt, freshly ground black pepper, head romaine lettuce leaves, radishes, green olives

Taken from www.foodnetwork.com/recipes/camarones-en-escabeche-recipe.html (may not work)