- 2 medium-size yellow onions, chopped
- 3 celery ribs, chopped
- 4 garlic cloves
- 4 bay leaves
- 8 black peppercorns
- 2 dried chile peppers
- 3 lemons, sliced
- 6 fresh flat-leaf parsley sprigs
- 6 fresh thyme sprigs
- 1/4 cup kosher salt
- 3 pounds medium-size raw shrimp
- 1 1/2 cups pitted Spanish olives
- Shrimp Spice Mix
- Classic Cocktail Sauce
- White Cocktail Sauce
- Lemon wedges
How to Make It
Bring first 10 ingredients and 4 qt. water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low; cover and simmer 20 minutes.
Add shrimp to Dutch oven. Increase heat to high, and return to a simmer. Add Spanish olives. Remove from heat, and cover with a tight-fitting lid. Let stand 5 minutes.
Drain shrimp and olives, discarding remaining solids. Place shrimp-and-olive mixture in a jelly-roll pan, and sprinkle with Shrimp Spice Mix. Serve immediately with cocktail sauces and lemon wedges, or chill 15 to 20 minutes or until cold.