Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 5 cups | Water |
| 1½ cup | Dry white wine |
| ½ | Lemon, sliced |
| ½ | Lime, sliced |
| ¼ teaspoon | Ground cloves |
| 1 tablespoon | Black peppercorns |
| 1 tablespoon | Salt |
| 1½ tablespoon | White wine vinegar |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Lime juice |
| ¼ teaspoon | Ground cloves |
| Lemon and lime wedges | |
| 1 | Bay leaf |
| 2 | 2 1/2" dried hot chilies |
| 1 large | Onion(s), quartered |
| 3 pounds | Small shrimp |
| (40-50 per pound), shelled | |
| With tail segment intact | |
| ½ cup | Extra-virgin olive oil |
| 1 | Garlic clove(s) |
| Thinly sliced |
MARINADE
GARNISH
In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, black peppercorns, salt, bay leaf, chilies, and onion and boil 5 min. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 min. Drain shrimp in a colander and cool 5 min.
Make Marinade: 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.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95