Citrus-and-Clove-Marinated Shrimp

• 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

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.
2. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes.
3. Drain shrimp in a colander and cool 5 minutes.
4. 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.
5. Stir in garlic.
6. In a large glass bowl combine warm shrimp and marinade and cool shrimp completely.
7. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
8. Serve shrimp with lemon and lime wedges.

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Taken from www.epicurious.com/recipes/food/views/citrus-and-clove-marinated-shrimp-11425 (may not work)