5 cups water
1½ 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 2½-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:
1½ 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 thing

Accompaniment: lemon and lime wedges

*available at Hispanic markets and some specialty foods shops

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:
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.