Adapated from Emeril Lagasse
~from Savoring Time in the Kitchen
Serves 4
1 large or two small lemons, halved
4 quarts water
3 bay leaves
1 tablespoon kosher salt
1 teaspoon cayenne
2 tablespoons Old Bay seafood seasoning
2 pounds shell-on shrimp
Squeeze the lemon juice a large stock pot filled with 4 quarts of water. Add the squeezed lemon halves to the pot. Add salt, cayenne, bay leaves, and Old Bay seasoning. Bring the mixture (without shrimp) to a boil and boil for 5 minutes.
Add the shrimp to the pot and return to a boil. Cover, remove from heat, and leave for 4 to 5 minutes. Drain the shrimp into a colandar and cool for about 5 minutes before eating.