Pickled Shrimp

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.