Shrimps in Clove Scented Marinade
Servings: 6-8
Adapted from a recipe by Penelope Casas. Should be prepared at least one day in advance.

4 tbsp olive oil
4 cloves (spices)
3 cups water
1 cup dry white wine
1 big sliced onion
1 big carrot, scraped and julienned
1 lemon slice
2 tbsp chopped parsley
2 garlic cloves, very thinly sliced
1/2 tsp. thyme
2 bay leaves
2 dashes of Tabasco
salt and pepper to taste
3 pound jumbo shrimps in their shells.

Bring to a boil all listed ingredients, except shrimps. Simmer for 10 minutes.

Add the shrimps and return the liquid to a boil cook shrimps very briefly, about 3 minutes.

Remove the shrimps, cool, shell and de-vein, and place in a big crystal bowl.

Bring the cooking liquid again to a boil and cook until reduced by half. Cool and pour over the shrimps.

Refrigerate at least 24 hours.

Drain the liquid and serve cold with the vegetables in a bed of shredded lettuce.