Mix salt, carrots
, pinot grigio, bay leaves
, and peppercorns
in 2 quarts of water and bring to a simmer
. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie
sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp
just before serving and serve chilled.