Ingredients

Serves 8 to 10 as part of a <I>tapas</I> buffet

　　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

　　

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.