12 C. water
\n1 1\/2 T. salt
\n1 T. mustard seeds
\n6 whole black peppercorns
\n6 bay leaves
\n1 celery stalk, halved
\n1 carrot, halved
\n2 lb. medium shrimp, peeled and deveined
\n2 tsp. grated lemon rind
\n1\/2 C. fresh lemon juice
\n1 T. extravirgin olive oil
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nServing size: 3 oz.<\/p>\n
Calories: 94
\nFat: 2.5g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n