Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh shrimp, peeled and deveined |
| ⅓ cup | Olive oil |
| 2 \N | Bay leaves |
| 1 teaspoon | Cumin |
| ¼ teaspoon | Ground nutmeg |
| 4 \N | Cloves garlic,, smashed |
| 1 tablespoon | Paprika |
| 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