Shrimp cooking stock
2 qts water
2 bay leaves
2 tbsp Old Bay Seasoning
Whole peppercorns
Salt
4 cloves garlic
One sliced lemon
2 lbs of shrimp with shell, deveined

Marinade:
1/ cup olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup Dijon mustard
1/4 cup chopped parsley
1/4 cup chopped shallots
Salt to taste
Red pepper flakes to taste

Directions:

Combine all ingredients for stock and cook shrimp until light pink and tender. Discard stock and peel shrimp, leaving the tails intact. Shrimp can be boiled a day ahead and kept in refrigerator until ready to marinade.

Combine all ingredients for marinade in large bowl, or plastic bag. Add shrimp and keep in refrigerator for at least four and up to 24 hours.

Remove shrimp from marinade and serve with skewers, or on a platter.

Grill and enjoy with our LaBrea Breads and lovely Romaine salad.