Recipes : Grilled Shrimp Escabeche : Food Network

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Grilled Shrimp Escabeche
Recipe courtesy Bobby Flay

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and
deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves

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 and cook for 1
minute. Add the vinegar, bay leaves, 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.