Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1/3 cup olive oil
• 2 bay leaves
• 1 teaspoon cumin
• 1/4 teaspoon ground nutmeg
• 4 cloves garlic, smashed
• 1 tablespoon paprika
• 1 cup white vinegar
• 2 small onions, thinly sliced
• 4 jalapeno chiles, sliced in disks
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 head Romaine lettuce leaves
• 8 radishes, sliced
• 16 green olives, sliced

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Instructions

1. Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
2. In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
3. Pour the vinegar mixture over the shrimp. Chill overnight.
4. Serve on Romaine leaves, garnished with radishes and green olives.