Poached Shrimp

Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.

10 cups water
½ lemon
1 dried bay leaf
sea salt
1 lb large shrimp (16-20), deveined
ice cubes

Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 Tbsp. salt. Reduce heat to low and simmer for 10 minutes.

Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1½-2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice and let stand for 5 minutes.

Makes 10 servings.

Cook's Notes: Shrimp can be refrigerated, topped with ice, in a resealable plastic bag for up to 2 hours.