Ingredients

4 bay leaves
20 peppercorns
12 whole cloves
1 tsp. cayenne pepper
1 tsp. dried marjoram
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/8 tsp. caraway seeds
1 tsp. mustard seeds
1/8 tsp. cumin seeds
1/4 tsp. fennel seeds
8 C. water
1 large lemon, quartered
1 garlic clove, minced
2 pounds large shrimp, peeled and de-veined

Cooking Instructions

In a double, or triple thickness of cheesecloth, combine all the spices (the first 11 ingredients). Secure the packet with a piece of string. Combine water, lemon, garlic, and spice bag together in a Dutch oven. Bring the water to a boil. Reduce the heat, and simmer for 3 minutes. Add shrimp and return to a boil. Boil shrimp for 3 to 5 minutes. Drain thoroughly and chill. Serve with cocktail sauce.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)