3 cups water 1 cup white wine 1/4 cup rice or malt vinegar 1/2 onion, roughly diced 1 carrot, roughly diced 1 stalk celery, roughly diced 6 black peppercorns 1 teaspoon dried thyme 2 bay leaves 2 teaspoons salt 24 jumbo shrimp, peeled but tails left on, about 2 pounds

Step 1 Bring water, wine, vinegar, onion, carrot, celery, peppercorns, thyme, bay leaves and salt to boil in medium pot, covered. Reduce heat and simmer 5 minutes. Add shrimp, cover again and simmer 1 minute. Remove from heat and steep, covered, 4 minutes. Remove shrimp from liquid and chill well, at least 1 hour 30 minues, before serving.

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