2 pounds frozen wild caught shrimp
1 lemon
4 bay leaves
1 teaspoon garlic salt
4 quarts water
In a large stockpot, juice the lemon and add the rind. Add the water, bay leaves and garlic salt. Cover and bring to a rolling boil. Add shrimp, cover and turn off heat. Shrimp should fully cook in 6-8 minutes.
Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.
