Shrimp in Escabeche, and a refusal to let go of summer.

The weather may be saying "fall", but my senses are telling me "summer". How could it be otherwise, when I see mangoes and avocados in the store? Of course, I live in San Diego, where it's kinda hard to tell the seasons anyway. Well, I've gotten better at it, actually. There actually is a difference between summer and fall and winter here. We may not need down parkas in the winter, but we do get to enjoy a prolonged fall. Leaves haven't started turning yet (they won't until November), but the air has changed. But when you can still dine al fresco in the evening, can you truly succumb to fall's harvest foods? They still seem a little to heavy for our current weather. So I'm still eying the salads and seafood like someone who refuses to leave the cruise ship even after we've pulled into home port.

When I found this recipe on epicurious, I knew this was what I was hungering for. This simple recipe turned into a salad by the time I ate it. A salad with my mom's stamp on it, actually. My mom was the one who taught me to add mangoes to a salad to give it a little something extra. Every time I do this, people comment on what a cool idea it is. Thanks, Mom!

So here, without further ado, is a shrimp in escabeche salad.

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

Ingredients:

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

Preparation:

Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.

Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.

Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.

Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

Cooks' note: Shrimp in escabeche can be chilled up to 2 days.

My additions: I used a bag of baby spring mix lettuces, an avocado and a mango - both sliced. I served it with a dressing of olive oil, raspberry vinegar, salt and pepper.
Makes 8 servings

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