Shrimp in Escabèche

Ingredients

• 1 teaspoon peppercorns black
• 2  garlic clove smashed
• 0.7 cup olive oil extra virgin extra-virgin
• 0.3 teaspoon oregano dried
• 1 small onion red halved lengthwise thinly sliced
• 2 pound shrimp deveined peeled per pound), , leaving tail intact, and
• 2  turkish bay leaf 
• 0.5 cup vinegar white

Equipment

• sauce pan
• pot

Directions

1. Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
2. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
3. Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes.
4. Drain well, then stir into onion mixture along with oil mixture.
5. Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.
6. Shrimp in escabeche can be chilled up to 2 days.