Pickled Shrimp

• 1 pound shelled and deveined large shrimp
• 1 small red onion, halved and thinly sliced
• 1 jalapeno, thinly sliced crosswise
• 1 cup red wine vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 3 garlic cloves, peeled and crushed
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 2 tablespoons extra-virgin olive oil

1. In a large pot of boiling salted water, simmer the shrimp until just white throughout, about 2 minutes.
2. Drain and transfer to an 8-by-11-inch glass or ceramic dish.
3. Scatter the onion and jalapeno over the shrimp.
4. In a small saucepan, combine the vinegar, water, sugar, garlic, bay leaf, peppercorns and mustard seeds and bring to a simmer; stir until the sugar is dissolved.
5. Pour the pickling liquid over the shrimp and let cool.
6. Cover and refrigerate for at least 2 hours or up to 6 hours.
7. Using a slotted spoon, transfer the shrimp with the onion and jalapeno to a medium bowl.
8. Add the olive oil and season with salt, then toss and serve.

shrimp, red onion, jalapeno, red wine vinegar, water, sugar, garlic, bay leaf, black peppercorns, mustard seeds, extravirgin olive oil

Taken from www.foodandwine.com/recipes/december-2007-pickled-shrimp (may not work)