Garlic Shrimp Escabeche Tapas

Ingredients

1 large	red onion, thinly sliced
1/2 cup	white wine vinegar
1/4 teaspoon	dried oregano
2/3 cup	extra-virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
2	bay leaves
1 large	roasted head of garlic, cloves smashed
2	serrano chiles, thinly sliced
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 teaspoon	black peppercorns Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
	Salt and ground pepper to taste Pepper Mills Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
2 pound	large shrimp (21/25 count), peeled, leaving tail intact, and deveined

Cooking Instructions

Preheat oven to 400 F. Remove outer peeling on garlic head, but to not break apart cloves. Cut top of garlic head to expose cloves. Drizzle olive oil over the top. Wrap head of garlic in foil or place in garlic roaster, and roast in preheated oven for 30 to 35 minutes. Remove roasted cloves and mash. Set aside.

In a large bowl, whisk together vinegar, oregano, salt until salt is dissolved. Add sliced onion and toss to coat. Let stand until ready to use.

In a small sauce pan, simmer oil, bay leaves, garlic, chilies, cumin, mustard and peppercorns in for 10 minutes over medium heat, then let stand until ready to use.

In a medium sauce pan, bring salted water to a boil over medium high heat. Add shrimp and let boil 5 minutes or until shrimp are cooked. Drain and pat shrimp dry. Add shrimp to onion mixture and toss to coat. Pour oil and spices over the top and stir to combine.

Let cool, then cover with plastic wrap or lid and chill in the refrigerator 2 to 4 hours until ready to serve. Shrimp may be served cold or at room temperature.