Grilled Shrimp Escabeche

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READY IN: 32mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat your grill to high.
  • Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
  • Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
  • Transfer shrimp to a clean medium bowl.
  • Heat 1/3 cup olive oil in a medium saucepan over medium heat.
  • When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
  • Add the cumin and mustard seeds, if using, and cook for 1 minute.
  • Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
  • Remove from the heat and immediately pour over the shrimp and stir to coat.
  • Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
  • Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.
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