Servings: Serves about 20
In a large stockpot, combine wine, celery, bay leaves, lemon juice, and salt. Add enough cold water to fill pot to two-thirds; cover and bring to a boil. Uncover; reduce heat and simmer 15 minutes.
Add shrimp. Increase heat to high; cover and return to boil. Cook shrimp until just opaque in center, about 2 to 3 minutes. Drain in colander; rinse under cold water until cool. Peel; refrigerate until ready to serve.
Combine cocktail sauce and jalapeño in a medium bowl. Serve with shrimp.
From the December 2005 issue of O, The Oprah Magazine
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