- 2 quarts water
- 2 bay leaves
- 2 tablespoons Old Bay Seasoning
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon kosher salt
- 1 clove garlic, smashed
- 1 lemon, halved
- 2 pounds large shrimp, split & deveined with shell intact
- 1/2 cup extra virgin olive oil
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh flat leaf parsley
- 1/4 cup minced shallots
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- To prepare the Cooked Shrimp, in a 4 quart saucepan, combine the water, bay leaves, Old Bay seasoning, peppercorns, salt and garlic.
- Squeeze the juice from the lemon halves into the pan and add the spent halves.
- Place the pan over medium-high heat and bring to a boil Add the shrimp, reduce the heat to low, and cook uncovered, stirring once, until the shrimp turn uniformly pink and all of the translucence is gone from the thickest part of the bodies, about 4 minutes (depending on size of shrimp).
- Drain the shrimp into a colander. Let cool completely, and then peel off the shells, leaving the tail segment intact.
- Cover and refrigerate until needed.
- To make the Marinade, in a bowl combine the olive oil, wine, lemon juice, garlic, mustard, parsley, shallots, salt, red pepper flakes and a few grinds of pepper.
- Whisk the ingredients together until well combined, then taste and adjust seasoning.
- Place make the Marinated Shrimp, place the cooked shrimp in a gallon sized zip lock bag or shallow dish.
- Pour the marinade over the shrimp, coating them well. Squeeze all of the air out of the bag and seal it, or cover the dish.
- Refrigerate for at least 4 hours or for up to 24 hours.
- Transfer the shrimp (and marinade) to a serving bowl and serve well chilled.