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This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.
- 1½ – 2 lbs large raw shrimp (I use thawed frozen shrimp)
- 6 cups water
- 1 tablespoon salt
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1 teaspoon dried parsley
- 1 stalk celery, sliced into chunks
- 1 teaspoon pepper
- 1 onion, sliced
- 12 whole allspice
- 12 whole cloves
- ¼ teaspoon dried thyme