Active Time
Total Time
30 MIN
Serves : 4 First-Course Servings

Jalapeño and garlic make this an addictive sweet-and-spicy appetizer.    Fast Hors d'Oeuvres  

How to Make It

Step 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.

Step 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.

Step 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.

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