Ingredients
3
large carrots, peeled, sliced into 1/4-inch-thick rounds
1
10-ounce package frozen peas
4
whole mild yellow chilies (such as yellow wax chilies)
24
uncooked jumbo shrimp with shells
8
garlic cloves, 4 crushed, 4 sliced
2
large red onions, thinly sliced
1/2
cup apple cider vinegar
1
1-inch piece cinnamon stick
1/2
tsp whole black peppercorns
Fresh herb sprigs (optional)
Directions
1.
Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
2.
Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
3.
Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
4.
Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.
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