Serve with aioli, French bread, and a green salad.
2 Tbsp. white sugarAsk your fishmonger to give you deveined and “easy-peel” shell-on shrimp if you can. If you can’t, prep them yourself. Here’s how: Using scissors, snip down through the center of the curved back of each shell from the top to the base of the tail. You want to snip through both the shell and the very top layer of flesh, exposing the digestive tract of the shrimp.
If this process makes you squeamish, wear gloves! You’ll get the hang of it quickly and find that it’s much easier than peeling raw shrimp.Fill a large pot with 12 cups water, then squeeze in the juice from the lemons and add the squeezed halves to the pot for extra lemon infusion. Stir in the salt, sugar, and bay leaves and heat over high until boiling.Set a large bowl of ice water next to the stove to use to stop the shrimp from over- cooking.
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