1 1/2 lbs. (26-30) large headless raw shrimp with shell on
2 lemons (4 halves)
4 qt. water
4 bay leaves
3 t. salt
1/2 t. cayenne pepper
2 T. Zatarain’s concentrated crab and shrinp boil
Juice the lemons into a large pot and add the remaining lemon halves, 4 quarts of water, 4 bay leaves, salt, cayenne pepper and Zatarain’s shrimp boil. Bring this mixture to a boil and simmer for 5 minutes. Add the shrimp and return to a boil. Remove the pot from the heat, cover and let it stand for 4-5 minutes. Drain and cool for 5 minutes before serving. Serve with cocktail sauce, coleslaw and buttered bread. Makes 4 servings.