Grilled Shrimp Escabeche - cooking recipe

Ingredients

1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound)
1/3 cup olive oil, plus
2 tablespoons olive oil
kosher salt, to taste
fresh ground pepper, to taste
1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional)
1 large red onion, peeled, halved, and thinly sliced
4 garlic cloves, thinly sliced
2 serrano chilies, thinly sliced
1 teaspoon cumin seed
1 teaspoon mustard seeds (we didn't use, personal preference)
2 cups white wine vinegar
2 bay leaves
8 sprigs fresh cilantro
1/2 cup thinly sliced radish
3 tablespoons torn cilantro leaves
1 loaf potato bread (to sop up all the juices) or 1 italian baguette (to sop up all the juices)

Preparation

Heat your grill to high.
Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
Transfer shrimp to a clean medium bowl.
Heat 1/3 cup olive oil in a medium saucepan over medium heat.
When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
Add the cumin and mustard seeds, if using, and cook for 1 minute.
Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
Remove from the heat and immediately pour over the shrimp and stir to coat.
Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.