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1
To poach the shrimp, in a large pot, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt.
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2
Bring to a boil over high heat, then decrease the heat to low.
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3
Simmer gently for about 10 minutes to make a flavorful court-bouillon.
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4
Return the heat to high and bring the mixture to a rolling boil.
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5
Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes.
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6
Do not overcook.
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7
Drain the shrimp in a colander.
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8
As soon as the shrimp are just cool enough to touch, peel and devein them.
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9
To dress the shrimp, while they are still warm, place them in a large bowl with the olive oil and lemon juice.
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10
Toss to coat, then season with salt and pepper.
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11
Marinate the shrimp at room temperature for at least 30 minutes and up to 1 hour before serving.
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12
Add the chopped parsley and adjust for seasoning with salt and pepper.
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13
Serve the shrimp on baguette slices, drizzled with some of the juices.
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14
The shrimp can be prepared completely ahead and refrigerated in an airtight container in the refrigerator for up to 2 days.
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15
(The most important part is bathing them in the lemon mixture while they are still warm.)
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16
Bring to room temperature before serving.
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17
Jumbo, large, and medium are all arbitrary designations for shrimp.
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18
Chefs buy shrimp according to an industry designation the count per pound.
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19
For example, a count of 41/50 means that there are between 41 and 50 shrimp per pound, while U12 indicates that there are under 12 shrimp per pound.
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20
In general, large shrimp are 21/25 count, extra-large are 16/20 count, and jumbo shrimp are 11/15 count.
