Saute the shrimp, a few at a time, in a little of the olive oil until
lightly brown, adding more oil as needed. Place in a covered dish or jar.
In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg,
garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring
to a boil slowly and simmer until the onions are tender, about 5 minutes.
Pour the vinegar mixture over the shrimp. Chill overnight.
Serve on Romaine leaves, garnished with radishes and green olives.
Yield: 4 to 6 servings
Posted to MC-Recipe Digest V1 #330
Recipe by: TOO HOT TAMALES SHOW #TH6276
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:59 -0500
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