Ingredients:

  • 1 lb extra-large shrimp (16/20 count), peeled and deveined
  • 1 quart water
  • 1 cup dry white wine
  • 1 large lemon, sliced into rounds
  • 2 dry bay leaves
  • 1 tbsp whole black peppercorns
  • 2 tbsp kosher salt
  • 3 cloves garlic, smashed
  • 1 bunch fresh parsley stems

Instructions:

  1. Combine the water, white wine, lemon rounds, bay leaves, peppercorns, kosher salt, smashed garlic, and parsley stems in a large pot.
  2. Bring the mixture to a rolling boil over high heat, then reduce to a simmer for 5 minutes. Cook until the liquid turns a pale straw color and smells fragrant.
  3. While the liquid simmers, fill a large bowl with half ice and half cold water.
  4. Add the 1 lb of extra large shrimp to the simmering liquid and immediately turn off the heat.
  5. Let the shrimp sit in the liquid for 3 to 5 minutes until they turn opaque and form a 'C' shape.
  6. Use a slotted spoon to transfer the shrimp directly from the hot liquid into the prepared ice bath. Wait until the shrimp are completely cold to the touch.
  7. Remove the shrimp from the ice water and pat them thoroughly dry with paper towels.
  8. Transfer the dried shrimp to a clean bowl and refrigerate for at least 30 minutes before serving. Chill until the surface feels firm and snappy.