Pickled Shrimp

• 1 tablespoon olive oil
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 3/4 cup julienne-cut red bell pepper
• 2/3 cup cider vinegar
• 1/2 cup vertically sliced onion
• 1/3 cup julienne-cut carrot
• 2 tablespoons sliced jalapeno pepper
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 bay leaves
• 2 tablespoons chopped fresh cilantro

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.
2. Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.
3. Pour pepper mixture over shrimp; add the cilantro, stirring to combine. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves.

olive oil, jumbo shrimp, juliennecut red bell pepper, cider vinegar, onion, juliennecut carrot, pepper, sugar, ground cumin, salt, red pepper, bay leaves, fresh cilantro

Taken from www.myrecipes.com/recipe/pickled-shrimp-0 (may not work)