Pickled Shrimp and Vegetables

Ingredients

• 0.5 cup apple cider vinegar 
• 2 small bay leaves 
• 0.5 teaspoon peppercorns whole black
• 3 large carrots peeled sliced into 1/4-inch-thick rounds
• 4  mild chilies whole yellow (such as wax chilies)
• 1 piece cinnamon sticks 
• 8  garlic cloves crushed sliced
• 24 jumbo shrimp with shells uncooked
• 0.5 cup olive oil 
• 2  oregano sprigs fresh
• 10 ounce peas frozen
• 2 large onions red thinly sliced
• 1 teaspoon salt 
• 2  thyme sprigs fresh
• 0.8 cup water 
• 4  allspice whole

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes.
2. Drain.
3. Place carrots in large glass bowl; add peas and chilies.
4. Heat 1/4 cup olive oil in heavy large skillet over medium heat.
5. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl.
6. Heat remaining 1/4 cup oil in same large skillet over medium-high heat.
7. Add onions and sauté until translucent, about 8 minutes; add to bowl.
8. Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves.
9. Pour hot spice mixture over shrimp mixture and stir to blend well.
10. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
11. Arrange 4 shrimp and some vegetables on each plate.
12. Garnish with fresh herb sprigs, if desired, and serve.