I often want to have some cooked shrimp around for a salad or quick pasta dinner. Here’s a quick way to make some with good flavor.

Combine the following in a large saucepan:
1 cup dry white wine
1 teaspoon dry mustard
sprinkle of red pepper
2 bay leaves
1 sliced lemon

Add water until the pan is 2/3 full and bring to a boil over high heat. Add your shrimp (as many as will comfortably fit in the pot — I usually make 20-24 medium-sized) and cook for 3-4 minutes. Drain and cool them.