Makes 2 pounds

Ingredients:

4 bay leaves
20 peppercorns
12 whole cloves
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon caraway seed
1 teaspoon mustard seed
1/8 teaspoon cumin seed
1/4 teaspoon fennel seeds
8 cups water
1 large lemon, quartered
1 clove Garlic, minced
2 pounds large shrimp, peeled and deveined

Combine all spices in a cheesecloth securely tied with a string. Combine water, lemon, garlic, and spice bag together in a large stock pot. Bring the water to a boil, reduce the heat, and simmer for 3 minutes. Add shrimp and return to a boil. Boil shrimp for 3 to 5 minutes. Drain thoroughly and chill. Serve with cocktail sauce.