Grilled Shrimp Escabeche

• 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
• 1/3 cup olive oil, plus 2 tablespoons
• Kosher salt and freshly ground pepper<
• 1 large red onion, peeled, halved, and thinly sliced
• 4 cloves garlic, thinly sliced
• 2 serrano chiles, thinly sliced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 cups white wine vinegar
• 2 bay leaves
• 8 sprigs cilantro
• 1/2 cup thinly sliced radishes
• 3 tablespoons torn cilantro leaves

1. Heat your grill to high.
2. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
3. Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
4. Transfer shrimp to a clean medium bowl.
5. Heat 1/3 cup olive oil in a medium saucepan over medium heat.
6. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
7. Add the cumin and mustard seeds and cook for 1 minute.
8. Add the vinegar, bay leaves, and cilantro and bring to a boil.
9. Remove from the heat and immediately pour over the shrimp and stir to coat.
10. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
11. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

shrimp, olive oil, kosher salt, red onion, garlic, serrano chiles, cumin seeds, mustard seeds, white wine vinegar, bay leaves, cilantro, radishes, torn cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-escabeche-recipe.html (may not work)