Instructions: To prepare relish: In a small bowl, combine peppers and onion. In a small saucepan over high heat, combine vinegar, sugar, mustard seeds, celery seeds, salt and cayenne. Bring just to a boil; pour over pepper-onion mixture and stir to combine. Let cool, cover and refrigerate for at least 2 hours or up to 2 days before serving.

To prepare shrimp: Prepare fire in a covered grill.

Soak tea bags in cold water to cover for 10-15 minutes. Peel shrimp, leaving last shell segment with tail fin intact. Devein and pat dry. In a large bowl, toss shrimp, olive oil, salt and pepper.

By hand, squeeze tea bags to remove any excess water, then drop them onto fire. Arrange shrimp on grill rack, cover, open vents halfway and cook about 3 minutes. Turn shrimp, re-cover, and cook until pink, 3-4 minutes longer.

Transfer shrimp to warmed individual plates and serve at once. Pass relish at table.

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