This recipe is the ticket I credit to getting myself invites to parties hosted by people who really don't even like me all that much. They ring me up on the phone with an, "Oh by the way, Lisa, can you bring those shrimp to my Fancy Soiree'?"

Poached Shrimp Cocktail
The secret is the cooking method. Poaching is what keeps these shrimp tender vs. rubbery.

In a stock pot:
12 cups water
1 cup Roses Lime Juice
1 clove garlic, sliced
1 onion, quartered
2 ribs of celery, cut into large pieces with the leaves on
2 bay leaves
1 Tbsp. Old Bay Seasoning
Bring this to a boil, then turn off the heat and let it come to room temperature. Refrigerate this stock if you are not going to use it the same day.

Then:
Bring the stock back up to a boil and add 2 lbs. raw, chilled, (thawed, not frozen), peeled  & deveined shrimp with the tail-on. Immediately turn the heat down to low so they poach. Poaching is a very slow boil, tiny bubbles float to the top but barely burst.  Poach them until pink, about 5 minutes.

Now:
Drain. Do not rinse. Let cool a bit. Place the shrimp with all of the veggies into the refrigerator and chill. They are best if you let them chill overnight, marinading in the veggies and spices.

Serve:
With cocktail sauce and an adult beverage of choice.

"Boyhood" has my vote for Best Picture. How about you?