Jamaican Janga

• 2 cups distilled white vinegar
• 1 Scotch bonnet chili, seeded
• 1 clove garlic, minced
• 1 small onion, sliced
• 4 allspice berries, crushed
• Salt and freshly ground black pepper to taste
• 1 pound cooked medium-size shrimp, peeled and deveined

1. In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the shrimp.
2. Heat the marinade over a medium flame until it boils.
3. Place the cleaned shrimp in a crock.
4. Pour the boiling marinade over the shrimp.
5. Cover the crock and store it in the refrigerator for at least 12 hours before serving.
6. Serve chilled.

white vinegar, scotch, clove garlic, onion, berries, salt, shrimp

Taken from cooking.nytimes.com/recipes/4706 (may not work)