Poached Shrimp

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

-10 peppercorns

-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.

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