Recipe information
Yield
Serves 8 to 10 as part of a <I>tapas</I> buffet
Ingredients
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
For marinade:
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
Preparation
Step 1
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.
Make marinade:
Step 2
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.
Step 3
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.
Step 4
Serve shrimp with lemon and lime wedges.
