3 lbs. uncooked lg. shrimp, peeled, deveined, tails on
1/4 c. white wine vinegar
3 jalapeno chilies, seeded and minced
Salt and pepper
1 lg. red onion, sliced
3/4 c. olive oil
1/2 c. finely chopped cilantro
3 tbsp. fresh lemon juice
3 lg. garlic cloves
1/4 tsp. cayenne pepper
3 lg. lemons, sliced

Bring large pot of water to boil. Add shrimp and cook until pink and opaque, 3 minutes. Transfer to large bowl of ice water using slotted spoon. Drain. Place shrimp in large bowl.

Whisk together oil, cilantro, vinegar, lemon juice, chilies, garlic cloves and cayenne in medium bowl. Season with salt and pepper. Pour marinade over shrimp. Toss to coat.

Layer shrimp, lemon slices and onion in large glass bowl. Pour any remaining marinade over. Cover and refrigerate 4 hours. Can be prepared 1 day ahead. 12 servings. May also be used as an appetizer.