12 (6-ounce) snapper fillets OR 4 pounds poached (21-25 count) shrimp, peeled and deveined
4 cups white wine vinegar
1 cup sugar
2 cups thinly sliced carrots
8 cloves garlic, sliced
4-6 habanero peppers, halved and seeded
12 sprigs thyme leaves
1 tbsp kosher salt
1/4 cup crushed allspice
1/2 cup water
1/2 cup thinly sliced red onions
1/2 cup thinly sliced celery
1/2 cup sliced red bell peppers
1/2 cup sliced yellow bell peppers
1 yellow squash, halved and thinly sliced
1 zucchini, halved and thinly sliced
1 cup vegetable oil
salt and black pepper to taste
granulated garlic to taste

In a large stainless steele pot, add vinegar, sugar, carrots, sliced garlic, habanero peppers, thyme, kosher salt, allspice and water. Bring to a boil, stirring occasionally. Reduce to simmer and cook 10 minutes. Add onions, celery, bell peppers, yellow squash and zucchini and blend well. Return liquid to a low simmer then cook 2 minutes, stirring occasionally. Remove from heat, cover and let sit at room temperature for 2 hours. While marinade is resting, in a 12-inch skillets, heat vegetable oil over medium-high heat. If using fish, season to taste using salt, pepper and granulated garlic. Add fish to skillet in batches, skin side down, and saute until lightly browned, 6-8 minutes. Turn fish and cook until done, approximately 4 minutes. Remove fish to a large platter, skin side up, and allow to cool. Repeat until all fish fillets are browned, adding additional oilto skillet if necessary. When ready to serve, ladle escabeche liquid over cooked fish fillets and allow to marinate at room temperature for a minimum of 1 hour or up to 6 hours. If using poached shrimp, cover with marinade and allow to sit 1 hour. Serve at room temperature. You may wish to serve this sauce over whole grilled, baked or roasted fish as well.