Pickled Shrimp and Vegetables

• 3 large carrots, peeled, sliced into 1/4-inch-thick rounds
• 1 10-ounce package frozen peas
• 4 whole mild yellow chilies (such as yellow wax chilies)
• 1/2 cup olive oil
• 24 uncooked jumbo shrimp with shells
• 8 garlic cloves, 4 crushed, 4 sliced
• 2 large red onions, thinly sliced
• 3/4 cup water
• 1/2 cup apple cider vinegar
• 2 fresh thyme sprigs
• 2 fresh oregano sprigs
• 2 small bay leaves
• 4 whole allspice
• 4 whole cloves
• 1 1-inch piece cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• Fresh herb sprigs (optional)

1. Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes.
2. Drain.
3. Place carrots in large glass bowl; add peas and chilies.
4. Heat 1/4 cup olive oil in heavy large skillet over medium heat.
5. Add shrimp and crushed garlic cloves; saute until shrimp are just opaque in center, about 8 minutes.
6. Discard garlic.
7. Peel shrimp; add to glass bowl.
8. Heat remaining 1/4 cup oil in same large skillet over medium-high heat.
9. Add onions and saute until translucent, about 8 minutes; add to bowl.
10. Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan.
11. Bring to boil over medium-high heat, stirring until salt dissolves.
12. Pour hot spice mixture over shrimp mixture and stir to blend well.
13. Let stand 2 hours.
14. Chill at least 2 hours and up to 1 day, stirring occasionally.
15. Arrange 4 shrimp and some vegetables on each plate.
16. Garnish with fresh herb sprigs, if desired, and serve.

carrots, frozen peas, yellow chilies, olive oil, shrimp, garlic, red onions, water, apple cider vinegar, thyme, oregano sprigs, bay leaves, allspice, cloves, cinnamon, salt, whole black peppercorns, fresh herb sprigs

Taken from www.epicurious.com/recipes/food/views/pickled-shrimp-and-vegetables-103779 (may not work)