Recipe(tried): Shrimps in Clove Scented Marinade

Shrimps in Clove Scented Marinade:
Serves 6 or 8.
Adapted from a recipe by Penelope Casas. Should be prepared at least one day in advance. Serve these appetizers with white wine and a lot of Sangr a.

4 TB. 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 tb 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. The portions should be small because we don't want to spoil the guest's appetite. The rest can be served as a salad for next day's lunch.