- 1/2 handful salt
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 cups pinot grigio
- 2 fresh bay leaves, or 1 dried
- 6 peppercorns
- 2 pounds jumbo shrimp, shell on
Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.