Servings: Serves about 20
- 2 cups white wine
- 4 ribs celery , cut into 2-inch pieces
- 3 bay leaves
- Juice of 2 lemons
- 1 tablespoon kosher salt
- 40 large shrimp in shells (about 1 1/2 pounds)
- 1 jar (11 ounces) cocktail sauce
- 1 teaspoon finely chopped jalapeno pepper
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.