Boiled Head-on Shrimp

• 1 dried habanero chili pepper
• 1 tablespoon whole black peppercorns
• 4 bay leaves
• 1 tablespoon kosher salt
• 5 tablespoons white-wine vinegar
• 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
• Lemon wedges and hot sauce for serving

1. In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water.
2. Bring to a boil over high heat.
3. Lower the heat and simmer, uncovered, for 20 minutes.
4. Add the vinegar, raise the heat and bring to a rolling boil.
5. Add the shrimp, turn off the heat and cover.
6. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes.
7. Drain and serve the shrimp immediately, garnished with lemon wedges.
8. Pass hot sauce on the side.

chili pepper, whole black peppercorns, bay leaves, kosher salt, whitewine vinegar, shrimp, lemon wedges

Taken from cooking.nytimes.com/recipes/7465 (may not work)