- Bring a large pot of water to just a boil. You want enough water to comfortably hold all the shrimp. There should be about 1 to 2 inches more water than shrimp.
- To the water, add ¼ cup cider vinegar, Pinch of salt, Seasoning: Old Bay, 3 to 4 tablespoons. OR any seasoning of your choice.
- Boil the water for a few minutes to season well. This helps turn the water into more of a broth or brine, which you’ll then sink the shrimp into.
- Drop the fresh shrimp into the water. Most chefs agree that cooking the shrimp shells on while annoying to peel, makes the shrimp tastier and more flavorful. If desired, de-vein the shrimp before you place them in the pot to cook.
- Boil the shrimp until a few starts floating on top of the water. There is no set time for boiling shrimp, but smaller shrimp (50+ per pound) will take around 2 to 3 minutes, while larger shrimp (~30 per pound) will take around 5 to 7 minutes. This is only a guideline, however.
- If you feel like you want to check for doneness, shrimp is cooked when the thickest part of the flesh is opaque.
- Take care not to overcook the shrimp. Overcooked shrimp become tough and rubbery. Remove the shrimp from the heat as soon as a few begin popping up to the top of the water.
- Drain the shrimp in a colander and shock immediately in an ice-bath. Just submerge the colander in the ice bath and take it out immediately. This will more or less stop the shrimp from overcooking.
- Drain all water from shrimp, set on a platter, and garnish with half of a lemon. Enjoy!
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