Source: dLife

A tangy and sweet shrimp appetizer.

Servings

1 tbsp olive oil
1.5 lb large raw shrimp , peeled and deveined
0.75 cup red bell peppers, sliced
0.67 cup cider vinegar
0.5 cup sliced white onion
0.33 cup sliced carrots
2 tbsp sliced jalapeno pepper
1 tbsp sugar
1 tsp ground cumin
0.75 tsp salt
0.25 tsp hot red pepper flakes
2 bay leaves
2 tbsp fresh cilantro , chopped

1 Pour 1 1/2 teaspoons oil in a frying pan and heat over medium-high heat. Place half the shrimp in the pan and cook 3 minutes or until finished. Using a slotted spoon, place shrimp in a large bowl. Cook other half of shrimp using remaining oil.
2 Mix bell pepper, vinegar, onion, carrot, jalapeno pepper, sugar, cumin, salt, red pepper, and bay leaves in a pot. Heat over medium-high heat and let boil. Place lid on pot, lower heat, and simmer 8 minutes.
3 Spoon pepper mixture over shrimp and top with cilantro. Wrap with plastic wrap and refrigerate 8 hours or up to 2 days, stirring frequently. Take out bay leaves before serving.

The taste gets better the longer it marinates, so make it at least 2 days in advance for optimal flavor.