Poached Shrimp

• 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

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

handful salt, carrots, stalks celery, bay leaves, peppercorns, jumbo shrimp

Taken from www.foodnetwork.com/recipes/michael-chiarello/poached-shrimp-recipe.html (may not work)