Buy the large (26-30 per pound) or the jumbo (12-16 per pound) shrimp for this recipe. Jaques indicates this recipe serves 4 as a first course. I double it and use it as our meal with crusty french bread and maybe a leafy green salad.
Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
Add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cove the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm.
To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. Into the meled butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. Provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.