• First, get a medium size pan.
• Squeeze lemon juice into the pot adding the rind of the lemon to the pot as well.
  3 tbsp fresh-squeezed lemon juice
• Place in the remaining ingredients in a pot and bring to a boil.
  1 lb large shrimp, 1 oz whole dill, 1 1/2 tsp pink salt, 2 tbsp monk fruit sweetener, 4 tbsp Masala Wine, 4 1/2 cups water
• Boil until shrimp turn pink approximately 2-3 minutes.
• Remove from heat.
• Allow to cool.
• Place the cooled shrimp with the juices into the fridge overnight to absorb some of the juices.
• Remove from the fridge and remove the shells or allow guests to peel and eat.
• Place shrimp in a nice decorative rim of a bowl add cocktail sauce and lemon slices to serve.

Chef's Note: Keep shells if you wish to make a seafood bisque or broth with them. Place the shells into a freezer bag and freeze until the day you intend to use them.