Garlic-Oregano Grilled Shrimp (Camarones Asada en Escabeche) Recipe

Recipe By: Roberto Santibañez

 

“Escabeche, a quick pickling of already-cooked food, is a common way of preparing fish and vegetables in Mexico. In this healthy shellfish recipe, the shrimp are grilled first, then infused with flavor from a chile, herb and vinegar marinade. Serve with tortilla shells for tacos, on top of a salad or with toothpicks for an easy appetizer. ”

Ingredients

• • ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
  • 1 medium white onion, thinly sliced
  • 1 teaspoon dried oregano, preferably Mexican
  • 6 whole black peppercorns
  • 2 dried bay leaves
  • 1 teaspoon kosher salt, divided
• • 2 tablespoons finely chopped fresh serrano or jalapeño peppers (including seeds)
  • 3 medium cloves garlic, thinly sliced
  • ½ cup cider vinegar
  • 32 raw shrimp (16-20 count; see Tip), peeled and deveined, tails left on if desired
  • ¼ cup coarsely chopped fresh cilantro

Directions

• 1 Heat ¼ cup oil in a large skillet over medium-high heat until it shimmers. Add onion, oregano, peppercorns, bay leaves and ½ teaspoon salt and cook, stirring occasionally, until the onion starts to wilt, 4 to 5 minutes. Add chiles and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, 30 seconds to 1 minute. Remove from heat and stir in vinegar. Transfer to a shallow glass baking dish and let cool while you grill the shrimp.
• 2 Preheat grill to medium-high.
• 3 Pat shrimp dry. Toss in a bowl with the remaining 1 tablespoon oil and ½ teaspoon salt. Thread the shrimp onto eight 12-inch skewers, leaving a little space between each one.
• 4 Grill the shrimp, turning once, until just cooked through, 3 to 4 minutes total.
• 5 Remove the shrimp from the skewers and add to the onion marinade, gently stirring to combine. Let marinate, stirring occasionally, for at least 20 minutes or up to 1 hour. Sprinkle with cilantro just before serving.