3/4 c. water
1/2 c. white wine
6 to 10 peppercorns
1/2 tsp. garlic
1 bay leaf
juice of 1/2 lemon

Put all ingredients in a pan and bring to a boil. Add 1/2 to 1 pound of shrimp either peeled and deveined, or unpeeled. Cook until they are done. Take shrimp out reserving the Court Bouillon liquid. Cook shrimp.

Cocktail Sauce:
1 c. mayonnaise
1/2 c. sour cream
1/4 to 1/2 c. ketchup
1 tbsp. fresh lemon juice
salt

Combine mayonnaise, sour cream, ketchup, lemon juice, and salt to taste. This may be seasoned with chives, curry powder, dill, or garlic. Add a little Court Bouillon. Add shrimp to cocktail sauce and enjoy!