- 3 large carrots, peeled, sliced into 1/4-inch-thick rounds
- 1 10-ounce package frozen peas
- 4 whole mild yellow chilies (such as yellow wax chilies)
- 1/2 cup olive oil
- 24 uncooked jumbo shrimp with shells
- 8 garlic cloves, 4 crushed, 4 sliced
- 2 large red onions, thinly sliced
- 3/4 cup water
- 1/2 cup apple cider vinegar
- 2 fresh thyme sprigs
- 2 fresh oregano sprigs
- 2 small bay leaves
- 4 whole allspice
- 4 whole cloves
- 1 1-inch piece cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- Fresh herb sprigs (optional)
- Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
- Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
- Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
- Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.