80 Each Shrimp 16/20 1 Gallon Water 4 Each Lemon 8 Ounce Yellow Onion 8 Ounce Celery 4 Ounce Carrots 4 Tablespoon Pickling Spice 4 Each Sprig Parsley, fresh 4 Each Sprig Thyme, fresh 6 Each Bay Leaf 12 Each smashed Garlic
Place Water in Stock Pot.
Chop Carrots, Yellow Onion, Celery and place in water. Cut lemons in half, add to water. Place all herbs in cheesecloth and add to water along with remaining ingredients, except the Shrimp.
Broil stock to a boil and add shrimp. Cook for 1-2 minutes. Turn heat off and allow shrimp to cook to an internal tempature of 145.
Shock with an 50-50 ice bath to stop the cookingg process. Remove from ice bath once below 41 degrees, cover and store in refridgerator for use.