Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Safely and properly thaw shrimp in refrigeration.
Place thawed shrimp into a perforated pan fitted over a hotel pan. Cover loosely with ice.
Clean shrimp into a clean container over ice, keeping shrimp as cold as possible during the entire process.
Carefully cut along the full length of the back of the shrimp shell, just enough to expose the digestive tract.
Leaving the shell and tail intact, carefully remove the digestive tract.
Wrap bay leaves and peppercorn in cheesecloth. Tie with butchers twine.
Combine water, salt, lemon juice, lemons and sachet into a heavy bottom pot or rondeau.
Bring to a simmer. Cook for 15 minutes.
Increase to a boil.
Carefully add cleaned shrimp.
Cover the pot.
Remove from the heat. Allow to sit for 10 minutes.
Remove lid.
Add ice to the pot. Cool shrimp completely in the liquid.
Drain shrimp well.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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