Camarones en Escabeche

Ingredients

• 1 pound fresh shrimp
• peeled and deveined
• 1/3 cup olive oil
• 2 bay leaves
• 1 teaspoon cumin
• 1/4 teaspoon ground nutmeg
• 4 cloves garlic
• smashed
• 1 tablespoon paprika
• 1 cup white vinegar
• 2 small onions
• thinly sliced
• 4 jalapeno chiles
• sliced in disks
• Sea salt
• to taste
• Freshly ground black pepper
• to taste
• 1 head Romaine lettuce leaves
• 8 radishes
• sliced
• 16 green olives
• sliced

Instructions

1. Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed.
2. Place in a covered dish or jar.
3. In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste.
4. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
5. Pour the vinegar mixture over the shrimp.
6. Chill overnight.
7. Serve on Romaine leaves, garnished with radishes and green olives.