Yield: 4 Servings
|1 pounds||Fresh shrimp, peeled and deveined|
|⅓ cup||Olive oil|
|2 \N||Bay leaves|
|¼ teaspoon||Ground nutmeg|
|4 \N||Cloves garlic,, smashed|
|1 cup||White vinegar|
|2 smalls||Onions,, thinly sliced|
|4 \N||Jalapeno chiles,, sliced in disks|
|\N \N||Sea salt,, to taste|
|\N \N||Freshly ground black pepper,, to taste|
|1 \N||Head Romaine lettuce leaves|
|8 \N||Radishes,, sliced|
|16 \N||Green olives,, sliced|
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 MC-Recipe Digest V1 # Recipe by: TOO HOT TAMALES SHOW #TH6276 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:59 -0500