2 celery ribs
1 medium onion, cut into eighths
1 small lemon, quartered
1/2 bunch fresh parsley or 1 tsp dried parsley
8 whole black peppercorns
2 bay leaves
1 T salt
1/2 tsp ground red pepper
10 c. water

2 lbs shrimp, any size, preferably in their shells

In a pot large enough to hold 10 cups of water and 2 lbs of shrimp, bring all but the shrimp to a boil, then reduce the heat and allow to simmer uncovered for 10 minutes. Strain the liquid, and return the liquid to the pan, add the shrimp. Return the liquid to a boil, reduce the heat and let simmer for exactly 2 minutes. Drain the shrimp. Add them to a bowl of ice water. When cool enough to handle, remove from water.

Serve with Becker Cocktail Sauce.

Adapted from Joy of Cooking (75th anniversary ed.)

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