2 lemons, halved crosswise, plus wedges, for serving
kosher salt, to taste
cocktail sauce, for serving
Nutrition Info
Calories 265
Fat 4g
Carbs 9g
Fiber 1g
Sugar 1g
Protein 46g
How to Make It
1. Step
Use a paring knife to make a slit down the back of a shrimp to expose the vein. Use the tip of the knife to get under the vein and pull the vein out. Remove the rest of the shell, leaving the tail on. Repeat with the remaining shrimp.
2. Step
In a large stock pot over medium-high heat, combine the white wine, water, garlic, halved lemons, and salt and bring to a boil.
3. Step
Add the shrimp and cook until pink and tender, about 3 minutes. Remove the shrimp from the poaching liquid with a slotted spoon.
4. Step
Serve the shrimp with cocktail sauce and lemon wedges.
