Summer Shrimp Rolls Recipe: 1 1/4 pound shrimp, peeled and deveined 6-8 toasted brioche buns Court-Bouillon Liquid: 8 cups water 1/2 cup dry white wine 2 sprigs parsley 2 dried bay leaves 1 lemon, juiced 4 garlic cloves, crushed 1 teaspoon whole peppercorns 2 teaspoons kosher salt -Add all ingredients into a large pot and bring to a simmer on low for 15 minutes. -Add the shrimp and cook for 2-3 minutes. -While the shrimp is cooking, prepare an ice bath with water and ice in a large bowl. -Once t

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