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Ingredients

1. 1 pound shelled and deveined large shrimp
2. 1 small red onion, halved and thinly sliced
3. 1 jalapeño, thinly sliced crosswise
4. 1 cup red wine vinegar
5. 1/2 cup water
6. 2 tablespoons sugar
7. 3 garlic cloves, peeled and crushed
8. 1 bay leaf
9. 1/2 teaspoon black peppercorns
10. 1/2 teaspoon mustard seeds
11. 2 tablespoons extra-virgin olive oil

Directions

1. In a large pot of boiling salted water, simmer the shrimp until just white throughout, about 2 minutes. Drain and transfer to an 8-by-11-inch glass or ceramic dish. Scatter the onion and jalapeño over the shrimp.
2. In a small saucepan, combine the vinegar, water, sugar, garlic, bay leaf, peppercorns and mustard seeds and bring to a simmer; stir until the sugar is dissolved. Pour the pickling liquid over the shrimp and let cool. Cover and refrigerate for at least 2 hours or up to 6 hours.
3. Using a slotted spoon, transfer the shrimp with the onion and jalapeño to a medium bowl. Add the olive oil and season with salt, then toss and serve.