Run the shrimp under cold water to thaw. Peel the shrimp, reserving shells. Place the peeled shrimp back into the refrigerator. Place the shells in a saucepan with 4 cups water, bring to a boil and simmer for 20-30 minutes. Remove shells from the shrimp stock and add the white wine, peppercorns, coriander seeds, bay and salt. Bring to a boil and simmer for 2 minutes. This is a court bouillon.

Turn off the heat and add 1 lb of shrimp to the saucepan. Cover and let sit for 8 minutes (set a timer). While the shrimp sits, set up a large bowl of ice water. After 8 minutes remove shrimp from the court bouillon and plunge into the ice water. When cold remove shrimp, drain and refrigerate.

Bring the stock to boil. Turn of the heat and add the second pound of shrimp. Set the timer for 8 minutes and refresh your bowl of ice water. After 8 minutes remove shrimp from the court bouillon and plunge into the ice water. When cold remove shrimp, drain and refrigerate.

Repeat as many times as you want, although you won't need shells for any more than 2 lbs. If you are only doing one pound, reduce the amount of water to 3 cups for the initial stock step.

Serve with classic cocktail sauce.