Poached Shrimp with Bay Leaves

Some days I would just rather be at home cooking. Today is one of those days. I'm thinking about making this great shrimp recipe for dinner tonight, but I can't decide between this recipe or reheating the huge freezer bag of home made chicken noodle soup I made a few weeks ago. I really should use that soup, but I feel like shrimp. The soup will keep just fine in the deep freeze for a few more days. Shrimp it is, and I'll stop arguing with myself before I scare people. :)
Also, I found this great roasted peaches recipe by Yavos I really wanted to try it last night, but I was running around for most of the evening and barely had time to enjoy dinner. So it's gonna be poached shrimp and roasted cling peaches tonight. I wish I could go home now and start cooking!

Ingredients

• 12 cups water
  
• 1 1/2 tablespoons salt
  
• 1 tablespoon mustard seeds
  
• 6 whole black peppercorns
  
• 6 bay leaves
  
• 1 celery stalk, halved
  
• 1 carrot, halved
  
• 2 pounds jumbo shrimp, peeled and deveined
• 2 teaspoons grated lemon rind
  
• 1/2 cup fresh lemon juice
  
• 1 tablespoon extra virgin olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
  

Directions
Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.
Source:Poached Shrimp Recipe