Camarones Asada en Escabeche (Garlic-Oregano Grilled Shrimp)

Happy Cinco de Mayo!!
(serves 8)

1/4 cup EVOO plus 1 T., divided
1 med. sweet* onion, thinly sliced
1 t. dried oregano, preferably Mexican
6 whole black peppercorns
2 dried bay leaves
1 t. kosher salt, divided
2 T. finely chopped fresh serrano or jalapeno peppers (wear gloves* and remove seeds* and pith*)
3 med. cloves of garlic, thinly sliced
1/2 cup cider vinegar
32 raw shrimp (16-20 count), peeled and deveined, tails left on if desired
1/4 cup coarsely chopped fresh cilantro

Heat 1/4 cup oil in a large skillet over med.-high heat until it shimmers. Add onion, oregano, peppercorns, bay leaves, and 1/2 t. salt and cook, stirring occasionally, until the onion starts to wilt, 4-5 mins. Add chiles and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, 30 secs. to one 1 minute. Remove from heat and stir in vinegar. Transfer to a shallow glass baking dish and let cool while you grill the shrimp. Preheat grill to med.-high. Pat shrimp dry. Toss in a bowl with the remaining 1 T. oil and 1/2 t. salt. Thread the shrimp onto eight 12" skewers. leaving a little space between each one. Grill the shrimp, turning once, until just cooked through, 3-4 mins. total. Remove the shrimp from the skewers and add to the onion marinade, gently stirring to combine. Let marinate, stirring occasionally, for at least 20 mins. or up to 1 hour. Sprinkle with cilantro just before serving.

"Be yourself. There's no one better."

Love,

MM