Pickled Jalapeno Grilled Shrimp

• Pickled jalapenos
• 5 to 6 jalapenos, sliced thinly into rounds
• 2 cups apple cider vinegar
• 1/2 cup water
• 1 1/2 teaspoons sugar
• 1 tablespoon kosher salt
• 2 garlic cloves, peeled and smashed
• Shrimp
• 1/2 cup pickled jalapenos
• 1/2 cup juice from pickled jalapenos
• 1/2 bunch cilantro chopped
• 1 tablespoon garlic, minced
• -- Grated zest and juice of 2 limes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 pound large shrimp (21-25 per pound), peeled and deveined
• Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=5#ixzz1wDKo67zF

1. For the pickled jalapenos: Place the jalapenos in a clean jar. Bring remaining ingredients to a boil in a stainless steel pot. Pour immediately over the jalapenos and let cool to room temperature. Cover and refrigerate overnight before serving. Leftovers will keep in the refrigerator for several weeks.
2. For the shrimp: Blend pickled jalapenos and the pickle juice, cilantro, garlic, lime zest and juice, salt, pepper and oil in a food processor. Pour over the shrimp, and marinate for about 1 hour.
3. Preheat the grill (preferably charcoal) and set up for indirect grilling with coals on one side of the grill. Grill shrimp on the cooler side of the grill with the lid closed to capture smoke. Cook 10-15 minutes, or until just cooked through. Serve hot off the grill, or chill and serve with cocktail or tartar sauce.
4. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=5#ixzz1wDKrPk6y

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Taken from www.epicurious.com/recipes/member/views/pickled-jalapeno-grilled-shrimp-50184130 (may not work)