Remove shells from shrimp and devein. Toss shrimp in 1 tsp and ½ tsp baking soda. Chill for at least 30 minutes.

Prepare poaching liquid. Add water. ¼ c. salt and ¼ c. sugar to water. Bring to a boil, stirring to dissolve salt and sugar. Once boiling, squeeze lemon juice into pan and then add lemons. Keep liquid temperature around 170 degrees.

Prepare ice bath in a large bowl while waiting for poaching liquid to boil.

Poach shrimp for 2 minutes or until just cooked.

Transfer to Ziploc bag and place in ice bath until cooled.