I love making this when I'm in the mood for clean protein. This recipe slightly flavors the shrimp so it can be used in multiple ways and paired with any sauce of your choice. In the summer it’s great for a fast shrimp cocktail served with homemade cocktail sauce and lemon. In the fall it’s nice warmed inside a taco or burrito with other added ingredients. Simple, clean and versatile. 


1lb large raw shrimp, cleaned and deveined
1 lemon, halved
½ Tbsp black peppercorns
2 bay leaves
1½ tsp JF Universal Salt


Fill a large bowl with ice and water and set to the side. You will place the shrimp in ice water once cooked. This process helps stop the shrimp from overcooking so you don't end up with chewy shrimp. 
Pour 2 quarts of water into a Dutch oven or large sauce pan. Squeeze in the juice from the lemon and then add the lemon halves once juiced to the pan. Add in the peppercorns, bay leaves and JF Universal Salt. Bring to a boil over medium high heat. Remove from heat and add the shrimp. Cover and let stand about 3-5 minutes until the shrimp turn pink and curl. Drain shrimp and place in the ice bath and let stand for 5-10 min.
Serve with cocktail sauce and fresh lemon wedges, or try the shrimp cut up on top of a salad, rice bowl or taco.