Recipe - Camarones En Escabeche

1 pound Fresh shrimp, peeled and
deveined
1/3 cup Olive oil
2 Bay leaves
1 teaspoon Cumin
One fourth teaspoon Ground nutmeg
4 Cloves garlic,, smashed
1 tablespoon Paprika
1 cup White vinegar
2 small Onions,, thinly cut or sliced up
4 Jalapeno chiles,, cut or sliced up in
disks
Sea salt,, to taste
Freshly ground black
pepper,, to taste
1 Head Romaine lettuce leaves
8 Radishes,, cut or sliced up
16 Green olives,, cut or sliced up

Saute the shrimp, a few at a time, in a little of the olive oil until
lightly brown, adding more oil as needed. Place in a covered dish or jar.

In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg,
garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring
to a boil slowly and simmer until the onions are tender, about 5 minutes.

Pour the vinegar mixture over the shrimp. Chill overnight.

Serve on Romaine leaves, garnished with radishes and green olives.

Yield: 4 to 6 servings
Posted to MCRecipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6276

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:59 0500