Rock Shrimp Escabèche

Ingredients

• 2  bay leaves 
• 0.5 teaspoon cumin 
• 4  garlic cloves pressed
• 0.3 teaspoon ground nutmeg 
• 4 tablespoons olive oil divided
• 1  onion thinly sliced
• 1 tablespoon paprika 
• 2  poblano chile peppers cut into strips
• 2  bell peppers red cut into strips
• 1 pound rock shrimp deveined peeled
• 0.3 teaspoon salt 
• 1 cup sherry vinegar 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and saut 1 to 2 minutes on each side or until lightly browned.
2. Place in a bowl, and cover with a paper towel.
3. Add remaining oil, onion, and next 3 ingredients to skillet, and saut 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender.
4. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.