- 4 quarts of water
- 1 lemon halved
- 1 tablespoon of black peppercorns
- 2 bay leaves
- 2 teaspoons of salt
- 2 lbs of large unpeeled raw shrimp
Prepare an ice bath by filling a large bowl half way with ice and water.
Into a dutch oven pour the four quarts of water, squeeze in the lemon juice, drop in the lemon halves as well as the bay, pepper and salt. Bring the dutch oven to a boil over a medium heat and then remove it from the burner. Drop in the shrimp cover the pot and let it sit for 5 minutes or until the shrimp turn pink.
Once cooked, peel and de-vein the shrimp and serve with a tasty dip such as cocktail sauce or anything you like.