Rock Shrimp Escabèche

• 4 tablespoons olive oil, divided
• 1 pound rock shrimp, peeled and deveined
• 1 onion, thinly sliced
• 2 poblano chile peppers, cut into strips
• 2 red bell peppers, cut into strips
• 4 garlic cloves, pressed
• 2 bay leaves
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup sherry vinegar

1. Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and saute 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
2. Add remaining oil, onion, and next 3 ingredients to skillet, and saute 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.

olive oil, shrimp, onion, peppers, red bell peppers, garlic, bay leaves, paprika, cumin, salt, ground nutmeg, sherry vinegar

Taken from www.myrecipes.com/recipe/rock-shrimp-escabche (may not work)