Boiling Shrimp

1 lb fresh shrimp
¼ cup cider vinegar
1 pinch salt
3 to tablespoons Old Bay Seasoning, or to
taste
Ice-water
1 lemon, sliced in half, for garnish

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!