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Shrimp Cocktail

Name: Shrimp Cocktail
Yield: 8 servings
Ingredients: 2 pounds large shrimp (16 to 18 count); 4 quarts water; 1 halved lemon; 2 dried bay leaves; 1 tablespoon salt

Look for shrimp labeled "flash-frozen" (frozen at sea), which can be purchased in advance and thawed when needed. If you choose to use fresh shrimp, buy it on the day you plan to use it.

Servings

Ingredients

2 pounds large shrimp (16 to 18 count)
4 quarts water
1 halved lemon
2 dried bay leaves
1 tablespoon salt

Directions

1.
Prepare shrimp: Hold each shrimp, leg side up, and peel shell from inside curve, leaving tail intact. To devein, gently run a paring knife along center of outside curve from head to tail, exposing vein. Remove vein; rinse shrimp.
2.
Fill a large pot with 4 quarts water; add lemon, bay leaves, and salt. Cover; bring to a boil. Reduce heat; simmer 10 minutes. Return to a boil. Add shrimp. Cook until bright pink and opaque, about 1 minute 45 seconds.
3.
Use a slotted spoon to transfer shrimp to a wire rack set over a rimmed baking sheet; cover with ice, and let cool, about 5 minutes. (To store, fill a bowl 3/4 full with ice. Put shrimp in resealable plastic bags. Place atop ice; cover with more ice. Refrigerate up to 1 day, replenishing ice as needed.)
4.
To serve, arrange shrimp along rim of an ice-filled bowl (or on a platter) accompanied by lemon slices and cocktail sauce or lemon aioli.