In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 tsp. kosher salt. Gently squeeze the lemon halves over the liquid and then drop in the halves. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 min. Add the shrimp, cover, and poach for 4 min. Turn off the heat and let the shrimp sit in the covered pan for another 2 min. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they're cool enough to handle, about 15 min., and then shell them and devein them, if necessary. Chill for at least 2 hours or up to a day. Serve cold with the cocktail sauce.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips