Grilled Shrimp Escabeche

Ingredients

• 1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound)
• 1/3 cup olive oil, plus
• 2 tablespoons olive oil
• kosher salt, to taste
• fresh ground pepper, to taste
• 1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional)
• 1 large red onion, peeled, halved, and thinly sliced
• 4 garlic cloves, thinly sliced
• 2 serrano chilies, thinly sliced
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds (we didn't use, personal preference)
• 2 cups white wine vinegar
• 2 bay leaves
• 8 sprigs fresh cilantro
• 1/2 cup thinly sliced radish
• 3 tablespoons torn cilantro leaves
• 1 loaf potato bread or 1  italian baguette (to sop up all the juices)

Directions

1. 1

   Heat your grill to high.

2. 2

   Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.

3. 3

   Grill the shrimp for 1 to 2 minutes per side or until just cooked through.

4. 4

   Transfer shrimp to a clean medium bowl.

5. 5

   Heat 1/3 cup olive oil in a medium saucepan over medium heat.

6. 6

   When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.

7. 7

   Add the cumin and mustard seeds, if using, and cook for 1 minute.

8. 8

   Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.

9. 9

   Remove from the heat and immediately pour over the shrimp and stir to coat.

10. 10

    Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.

11. 11

    Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.