For a big party, these are a truly impress-your- guests luxury. They are addictive. Even though you are embarrassed to take another one, you do.

1 1/2 quarts water
1 large seafood seasoning boil bag (like Old Bay®)
1 1/2 tablespoons salt (preferably sea salt)
1 onion, quartered
1 lemon, quartered
Large bowl of ice cubes
1 1/2 pounds “large” (26 to 35 count) shrimp in shells
1 large onion, thinly sliced
7 bay leaves
1 cup extra virgin olive oil
4 tablespoons capers, with juice
2 teaspoons Worcestershire sauce, preferably Lea & Perrins®
1 teaspoon salt
4 dashes hot pepper sauce


In a large pot, bring 1 1/2 quarts of water (12 cups), the seafood seasoning bag, salt, quartered onion, and lemon to a boil. Reduce heat to low and simmer for about 4 minutes. Scoop out 2 cups of the flavored cooking liquid and place in to a large mixing bowl. Stir to cool. Fill the bowl with ice cubes, stir, and let cool.

Add the shrimp to the pot of boiling seasoned water. When the water comes back to a simmer, immediately turn heat down to medium-low. Simmer the shrimp 4 minutes, or just until opaque and starting to curl. Scoop the shrimp out with a large slotted spoon and place directly in the prepared bowl of flavored water with ice cubes. This will stop the cooking. Stir shrimp to cool evenly and add more ice cubes if all melt. Let shrimp stand about 5 minutes in the flavored ice water. Drain, peel, and de-vein.

To marinate the shrimp, alternate layers of shrimp, sliced onions, and bay leaves in a large glass bowl.

In a small bowl, make the vinaigrette by whisking together olive oil, capers and juice, Worcestershire, salt, and hot pepper sauce. Pour over shrimp, cover, and refrigerate overnight. Drain the vinaigrette, remove the bay leaves, and serve cold.

What this recipe shows:

  • Seasoning both the cooking and the cooling water adds flavor.
  • Timing is vital for perfect tenderness.
  • The marinade is mildly acidic to slightly tenderize, but not overcook, delicate shrimp.