1 1/2 pounds large shrimp in shells
4 large garlic cloves
1 small onion, chopped
1 lemon, halved
1/4 cup pickled jalapeño slices
2 tablespoons kosher salt
2 bay leaves, crumbled
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 teaspoons black peppercorns
1 teaspoon celery seed
1 teaspoon red pepper sauce
Lemon wedges, for garnish
Make a slit through shell down center of each curved side of shrimp to the tail.
Remove vein. Refrigerate shrimp in bowl.
Meanwhile, bring 2 quarts water and remaining ingredients (except lemon wedges)
to boil in large pot over medium-high heat. Boil 20 minutes.
Add shrimp; return to boil and remove from heat. Cover and let stand 5 minutes.
Drain shrimp in large colander; discard liquid.
Serve with lemon wedges.
Makes 4 servings.
Per serving: Calories 155; Total Fat 2.5 g; Saturated Fat .5 g; Cholesterol 210
mg; Sodium 797 mg; Carbohydrates 4 g; Protein 29 g; Calcium 92 mg;