Pickled Shrimp Appetizer

I cannot wait to try this out in the summer! The prep time says 8 hours - 2 days. I'm not sure to go long or short, the first time out. It's seems like a nice spicy summer dish that could be presented ANY way one could think of e.g. on skewers, with a meat dish. I think it's a Cooking Light recipe, it sure reads like one.

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 lbs jumbo shrimp, peeled and de-veined
• 3⁄4 cup red bell pepper, vertically sliced
• 2⁄3 cup cider vinegar
• 1⁄2 cup  jalapeno, vertically sliced
• 1  tablespoon sugar
• 1  teaspoon ground cumin
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 2  bay leaves
• 2  tablespoons fresh cilantro, chopped

Directions

1. Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
2. Repeat procedure with remaining oil and shrimp.
3. Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
4. Cover and reduce heat and simmer 8 minutes until tender.
5. Pour pepper mixture over shrimp, add cilantro and stir to combine.
6. Cover and chill 8hours - 2 days before serving.
7. Remove bay leaves. Serve.