Shrimp Cocktail

Fill a medium saucepan ⅔ full with water. Add celery, salt, thyme, parsley, peppercorns, and bay leaf. Bring to a boil and let simmer for 10 minutes (while you prepare the shrimp if needed).

If your shrimp have the shells on, you will need to remove the shell leaving the tail intact. To prepare shrimp, cut the top of the shrimp shell along the back all the way down to the tail. Remove the shell leaving the tail in place. Place a small knife under the black vein and remove and discard it. Repeat with remaining shrimp.

Add shrimp and half of the lemon to the simmering water. Immediately remove from heat and cover.

Let rest, covered, until shrimp are pink and firm, about 3-4 minutes for jumbo shrimp.

Fill a medium bowl with ice water. Using a slotted spoon, transfer the shrimp to the ice water until completely cooled.

Cut the remaining lemon half into wedges and serve with the cooled shrimp and cocktail sauce. Shrimp can be refrigerated for up to 24 hours before serving.