Lemon Poached Shrimp Cocktail

Shrimp are much more flavorful when poached with their shells on. Don't rinse the cooked shrimp or you'll lose the delicious flavor of the poaching liquid. This recipe can be made up to a day ahead.

Serves 4 to 6.

2 cups dry white wine
6 black peppercorns
2 bay leaves
1 teaspoon kosher salt
1 large lemon
1 1/2 pounds jumbo shrimp (16 to 20 per pound)
Cocktail Sauce (if you want to make from scratch, have included a separate recipe)

In a 10-inch straight-sided saute pan with a lid, combine the wine, 1 cup water, peppercorns, bay leaves, and salt. Gently squeeze the lemon halves over the liquid and then drop in the halves. Bring to a boil over medium high heat. reduce the heat to medium low, and let the liquid gently simmer for ten minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in the covered pan for two minutes. With a slotted spoon, transfer the shrimp to a colander. Discard the poaching liquid. Let the shrimp sit in the colander until they are cool enough to handle, about fifteen minutes, and then shell and devein them, if necessary.

Chill for AT LEAST two hours, or up to ONE DAY. Serve cold with cocktail sauce (please see recipe in this blog for cocktail sauce with red onion and jalapeno or skip corners and buy it pre-made).