Instructions: 1. Mix salt with 3 cups ice water in a bowl large enough to hold shrimp. Rinse shrimp, add them to salt water, cover and refrigerate 1 hour.

2. Bring 2 quarts water to a boil in a saucepan. Squeeze lemon into water, and add the lemon to the pot, along with bay leaf and peppercorns. Simmer 10 minutes. Rinse shrimp, add to simmering water, and cook no more than 1 minute, until water barely returns to a simmer. Drain shrimp.

3. Serve shrimp hot, to peel and eat with melted butter, or cold with remoulade sauce. Or peel to use in other recipes.

Yield: 4 servings.

Time required: 15 minutes, plus 1 hours refrigeration

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