2poundsraw, tail on large shrimp16-20 per pound, peeled and deveined
several sprigs of fresh flat-leaf parsleyabout 1/3 of a bunch
frech minced parsleyfor garnish, if desired
pinch of kosher saltor more to taste
Bring 8 cups of water to boil in a large pot. Cut one lemon in half and squeeze the juice into the water, then toss both halves in. Add onion, whole garlic cloves, bay leaves, thyme, parsley and salt to the boiling water; boil uncovered for 10 minutes.
Meanwhile, prepare a large bowl with ice water.
Turn off heat and add raw shrimp to the water. Stir and cook for several minutes; just until shrimp turn pink and begin to curl. Transfer cooked shrimp to the ice bath and chill 10 minutes. Drain. Store, covered, in the refrigerator until ready to serve.
Serve chilled with homemade cocktail sauce and lemon wedges. Garnish with fresh minced parsley if desired.
Stir together ingredients in a small bowl. Taste and adjust seasonings to your liking. Cover and refrigerate until ready to serve.
Storage: Leftover cooked shrimp should not sit out longer than 2 hours for food safety. Refrigerate in an airtight container for up to 2 days.Freezing: Arrange on a baking sheet and flash freeze for 1-2 hours. Once the shrimp are solid you can transfer to a resealable freezer bag and freeze for up to a year.Thawing: Do not thaw on the counter. Place frozen shrimp in the refrigerator until completely thawed. You could also place them in a bowl of cold water, in the fridge, to speed up the process.