Grilled Shrimp with Pigeon Pea Escabeche with Chef Jonathan Spivack

Chef Jonathan Spivack is in the DelmarvaLife kitchen making grilled shrimp with pigeon pea escabeche.

Ingredients:

• 1 lb. 16-20 gulf shrimp
• 1 medium red onion
• 2 teaspoons minced garlic
• 3 bay leaves
• 1 teaspoon black pepper
• 3/4 cup extra virgin olive oil
• 1/2 cup white vinegar
• 1/2 cup fresh chopped cilantro
• 2 teaspoons kosher salt
• 1/2 bag of mini sweet peppers seeded and diced
• 1 jalapeño pepper seeded and chopped
• red pepper flakes
• 2 cans pigeon peas, Goya Green Pigeon Peas

Directions:

1. Peel and devein shrimp, place in sealable bag with 3 tablespoons of extra virgin olive oil, a sprinkle of red pepper flakes, 1/2 teaspoon old bay seasoning. Toss shrimp in bag to coat.
2. In a medium pot saute under medium low heat the onion, garlic, bay leaves, black pepper, extra virgin olive oil and vinegar for approx 8 minutes until the onion is translucent. Remove from heat, discard the bay leaves and allow to cool. Add the pigeon peas, cilantro, sweet peppers, jalapeno pepper and salt.
3. Stir, taste and add more salt and/or red pepper flakes if needed. Refrigerate several hours or overnight. Serve at room temperature.