This is another recipe from my new favorite cookbook, Skinny Dips by Diane Morgan. The shrimp make a great appetizer, snack or "dipper" for light dips.
-1/2 lemon, cut into slices
-1 bay leaf
-1 3/4 tsp kosher or sea salt
-1 12 lbs medium (31 to 35 count) uncooked shrimp in the shells
In a medium saucepan, combine the lemon slices, bay leaf, peppercorns and salt with 5 cups of cold water. Bring to a boil over high heat. Simmer for 5 minutes.
reduce heat to med-low and add the shrimp. Cook until shrimp are pink, about 3 minutes.
Drain in a strainer and rinse under cold water. Discard lemon and spices. Peel and devein the shrimp if not already done.