Ingredients:

1/2 handful salt
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 cups pinot grigio
2 fresh bay leaves, or 1 dried
6 peppercorns
2 pounds jumbo shrimp, shell on

Cooking Recipe:

Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp (also called prawns in some parts) and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperaturee . Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.