1 cup White Wine 2 tablespoons Salt 10 Black Peppercorns 2 tablespoons Mustard Seeds 2 tablespoons Coriander Seeds 1 Bay Leaf 2 Shallots (cut in half) 1 head of Garlic (sliced horizontally) 1 Lemon (juiced) 1 Lime (juiced)
In a large dutch oven, bring about 3 quarts of water to a boil. Add the white wine, salt, peppercorns, mustard seeds, coriander, bay leaf, shallots and garlic. Squeeze in the lemon and lime.
2 pounds Jumbo Shrimp (shelled; deveined; and tails on)
Bring back to a boil and then reduce to a simmer, letting reduce for about 5 minutes. Add the shrimp and let cook one minute.
Take off the heat, cover and let continue cooking for another 2 minutes, or until the shrimp are opaque and pink. Remove from the liquid and put on a tray to cool in the fridge.