- 5 cups water
- 1 1/2 cups dry white wine
- 1/2 lemon, sliced
- 1/2 lime, sliced
- 1/4 teaspoon ground cloves
- 1 tablespoon whole black peppercorns
- 1 tablespoon salt
- 1 bay leaf
- two 2 1/2-inch dried hot chilies
- 1 large onion, quartered
- 3 pounds small shrimp (40 to 50 per pound), shelled, leaving tail and connecting shell segment intact
- 1 1/2 tablespoons white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cloves
- 1/2 cup extra-virgin olive oil
- 1 garlic clove, sliced thin
- Accompaniment: lemon and lime wedges
- available at Hispanic markets and some specialty foods shops
- In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
- In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
- In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
- Serve shrimp with lemon and lime wedges.