Shrimp and Black Bean Salad

• 3/4 cup distilled white vinegar
• 3 tablespoons sugar
• 1 bay leaf
• 10 whole black peppercorns
• 3 juniper berries
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon whole cumin seeds
• 1 large red onion, thinly sliced crosswise and separated into rings
• 2 15-ounce cans black beans, rinsed and drained
• 2 scallions, white and green parts thinly sliced
• 1/4 cup cilantro, finely chopped (plus more for garnish)
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice
• fine sea salt
• 16 large shrimp, peeled and deveined
• 1 large clove garlic, very thinly sliced
• 4 ounces Feta cheese, about 3/4 cup

1. In a medium heavy skillet, combine all the pickled onion ingredients except the onion.
2. Bring to a boil, whisking to dissolve the sugar.
3. Add the onion, reduce to a simmer and cook, gently stirring, for 1 minute.
4. Transfer to a heatproof bowl and let cool completely, about 30 minutes.
5. In a large serving bowl, stir together the beans, scallions, cilantro, 1/4 cup of the olive oil the lime juice and 1/4 teaspoon salt.
6. Set aside.
7. In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not smoking.
8. Add the shrimp and a generous pinch of salt.
9. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are cooked through, 1 to 2 minutes.
10. Transfer to the serving bowl and toss.
11. Crumble the cheese over the salad and sprinkle with extra cilantro, if desired.
12. Remove the pickled onions from their pickling liquid and serve on the side.

white vinegar, sugar, bay leaf, black peppercorns, berries, salt, red pepper, cumin seeds, red onion, black beans, scallions, cilantro, extra virgin olive oil, lime juice, salt, shrimp, clove garlic, feta cheese

Taken from www.foodrepublic.com/recipes/shrimp-and-black-bean-salad-recipe/ (may not work)