Champagne-Marinated Shrimp Boil

• 1 bottle (750 ml) brut Champagne, sparkling wine, or cava
• 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
• 1 tablespoon chopped fresh oregano leaves (preferably Mexican)
• 1 teaspoon cayenne pepper
• 4 pounds large (21/30 count) shrimp, deveined, with shells
• 1/4 cup prepared shrimp boil seasoning (such as Old Bay)
• Typical Red Sauce (page 254), for dipping
• Spicy Remoulade (page 255), for dipping

1. TO MAKE THE SHRIMP: In a large bowl, stir together the Champagne, lemon juice, oregano, and cayenne.
2. Add the shrimp and refrigerate for at least 1 hour but no longer than 3 hours, or the shrimp could turn mushy.
3. Fill a large stockpot with about 2 gallons water.
4. Add the shrimp boil seasoning.
5. Bring the seasoned water to a boil over high heat, add the shrimp, and return the water to a boil.
6. Decrease the heat to medium and simmer the shrimp until they turn pink, 1 to 2 minutes.
7. Drain the shrimp, dump them into a large bowl, and cover with ice cubes to stop the cooking.
8. Once the shrimp are cool, drain the ice, and refrigerate for up to 24 hours.
9. Serve cold with dipping sauces.
10. Cooked shrimp can be refrigerated for up to 1 day.
11. The red sauce will keep, refrigerated, for up to 1 month, and the remoulade for about 2 weeks.

brut champagne, freshly squeezed lemon juice, oregano, cayenne pepper, shrimp, shrimp boil, red sauce

Taken from www.epicurious.com/recipes/food/views/champagne-marinated-shrimp-boil-382610 (may not work)