Escabeche De Camarones

Ingredients

• 1 small red onion, halved lengthwise and thinly sliced crosswise
• 1/2 cup distilled white vinegar
• 1/4 teaspoon dried oregano
• 2/3 cup extra-virgin olive oil
• 1 teaspoon salt, to taste (we didn't use that much salt)
• 2 turkish bay leaves or 1 california bay leaf
• 2 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 2 lbs large shrimp, in shell peeled, leaving tail intact, and deveined (21 to 25 per pound)
• crushed red pepper flakes or hot sauce

Directions

1. 1

   Toss together onion, vinegar, oregano, crushed red pepper flakes or hot sauce, 1 teaspoon salt in a shallow glass or ceramic dish.

2. 2

   Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.

3. 3

   Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes.

4. 4

   Drain well, then stir into onion mixture along with oil mixture.

5. 5

   Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours.

6. 6

   Discard bay leaves and serve shrimp cold or at room temperature.