Veracruzana Vinegar-Bathed Shrimp

• 2 pounds medium shrimp
• 3 cups water
• 3 tablespoons extra-virgin olive oil
• 1 large white or red onion, thinly sliced
• 2 large carrots, thinly sliced
• Salt to taste
• 4 to 6 garlic cloves, minced or pureed
• 2 fresh or pickled serrano or jalapeno chiles, or chipotle chiles in adobo sauce, minced
• 2 large or 4 small bay leaves
• 13 cup seasoned rice vinegar
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon ground cloves (more to taste)
• 1 teaspoon dried Mexican oregano or 1 tablespoon chopped fresh mint
• 13 cup chopped cilantro
• Lettuce leaves for serving (optional)

1. Peel and devein shrimp, saving the shells.
2. Bring water to a boil in a medium saucepan and add shrimp shells.
3. Simmer 30 minutes.
4. Line a strainer with cheesecloth and set over a bowl.
5. Strain broth into bowl and discard shells.
6. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
7. Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt.
8. Cook, stirring often, until tender, 5 to 8 minutes.
9. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
10. Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer.
11. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally.
12. Remove from heat and transfer mix to a bowl.
13. Refrigerate for 30 minutes or longer.
14. Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro.
15. Taste and adjust seasonings.
16. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.

shrimp, water, extravirgin olive oil, white, carrots, salt, garlic, serrano, bay leaves, rice vinegar, freshly ground pepper, ground cloves, oregano, cilantro, serving

Taken from cooking.nytimes.com/recipes/1016743 (may not work)