Peel N'Eat Shrimp is a quick and easy summertime meal. Serve it as a main course with a big mixed green salad and baguette. Or serve it as an hors-d'oeuvre with your favorite drinks. And don't forget a side of ketchup or horseradish and ketchup mixed together (cocktail sauce) for dipping.
Devein shrimp. Rinse the shrimp in cold water and set them aside.
Bring 6 cups of water with salt to a boil in a medium saucepan over high heat.
Cut the carrot into large pieces. No need to peel it. Cut the celery into large pieces. Peel and quarter the onion. Quarter a lemon. Rinse 3-4 sprigs of parsley.
Add the carrot, celery, ¼ onion, ¼ lemon, and 3-4 sprigs of parsley to the water.
Once the water comes to a boil, add the shrimp. Leave the heat on high.
Allow the water to come back to a boil. When the shrimp begin to rise to the top, they are cooked.
Turn off the heat and drain the shrimp over the sink into a colander.
Place in a bath of ice water to stop the cooking. Or just spread them on a serving dish and let them cool in one layer.