In this impressive buffet appetizer, sautéed shrimp marinates with vegetables in a tangy vinaigrette. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party.
1 tablespoon olive oil
1 1/2 pounds jumbo shrimp, peeled and deveined
3/4 cup julienne-cut red bell pepper
2/3 cup cider vinegar
1/2 cup vertically sliced onion
1/3 cup julienne-cut carrot
2 tablespoons sliced jalapeño pepper
1 tablespoon sugar
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 bay leaves
2 tablespoons chopped fresh cilantro
How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.
Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.
Pour pepper mixture over shrimp; add the cilantro, stirring to combine. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves.