Boiled Shrimp

• 1 (3 oz.) pkg. crab and shrimp boil
• 3 lemons, cut into quarters
• 3 bay leaves
• 1 1/2 Tbsp. red cayenne pepper
• 3 Tbsp. salt
• 2 Tbsp. peppercorns
• 1 Tbsp. Louisiana hot sauce
• 3 lb. uncooked shrimp
• 2 Tbsp. salt
• 2 qt. ice cubes

1. In a large, heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne, 3 tablespoons salt, peppercorns and enough water to fill the pot 2/3 full.
2. Bring to a boil over high heat.
3. Reduce to low.
4. Simmer 20 minutes to develop flavor.
5. Bring back to a boil.
6. Add shrimp.
7. Stir in quickly.
8. Cook just until all shrimp turn coral pink, 3 to 4 minutes.
9. Drain immediately.
10. While shrimp are cooking, combine 2 gallons water and 2 tablespoons salt in sink with stopper in place.
11. Stir to dissolve salt; add ice cubes.
12. Place drained shrimp in ice bath; let stand until shrimp are well chilled, about 10 minutes.
13. Drain and refrigerate it not using at once.

crab and, lemons, bay leaves, red cayenne pepper, salt, peppercorns, hot sauce, shrimp, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933191 (may not work)