Shrimp in Escabèche
Ingredients
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- 1/2 cup distilled white vinegar
- 1/4 teaspoon dried oregano
- 2/3 cup extra-virgin olive oil
- 2 Turkish bay leaves or 1 California
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined
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