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 an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.
