12 C. water
1 1/2 T. salt
1 T. mustard seeds
6 whole black peppercorns
6 bay leaves
1 celery stalk, halved
1 carrot, halved
2 lb. medium shrimp, peeled and deveined
2 tsp. grated lemon rind
1/2 C. fresh lemon juice
1 T. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.

Yield: 12 servings
Serving size: 3 oz.

Calories: 94
Fat: 2.5g
Fiber: 0g