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