Veracruzana Vinegar-Bathed Shrimp

Preparation

1. Step 1

   Peel and devein shrimp, saving the shells.

2. Step 2

   Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only ½ cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.

3. Step 3

   Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.

4. Step 4

   Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and ½ cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.

5. Step 5

   Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.