3 lb. uncooked large shrimp, peeled, deveined, tail left on
3/4 c. olive oil
1/2 c. finely chopped fresh cilantro
1/4 c. white wine vinegar
3 tbsp. fresh lemon juice
1 to 3 jalapeno, seeded and minced
3 large cloves garlic
1/4 tsp. cayenne pepper
salt and pepper
3 large lemons, sliced
1 large red onion, sliced

Bring a large pot of water to a boil. Add shrimp, turn off the heat and allow the shrimp to steep for 2 to 3 minutes until pink. Do not boil the shrimp or they will be tough. Transfer to a bowl of ice water to prevent over cooking. In a separate bowl, whisk together the oil and the next 6 ingredients. Season with salt and pepper. Drain shrimp. Pour the marinade over shrimp and toss to coat. Layer shrimp with lemon and onion slices in a large glass bowl. Pour any remaining marinade over the shrimp and refrigerate for at least 4 hours. Can be prepared 1 day ahead.