1. Thaw shrimp fully before cooking, either for 24 hours in the refrigerator or under cold running water for 4-5 minutes.
2. In a large stock pot, combine: water. vinegar, and salt.
3. Bring seasoned water to a boil on high heat.
4. Add the thawed shrimp, reduce heat to medium. Cook for 2-3 minutes

CHECKING FOR DONENESS

5. Remove one shrimp with tongs and dunk in ice water.
6. With a small paring knife, cut halfway into the shrimp.
7. If it is white throughout, it is DONE.
8. If it is translucent or shiny at all on the inside, add back to the heat and continue to cook for another 30 seconds - 1 minute, and check again to ensure shrimp are cooked through.

FINISHING TOUCHES

9. Once cooked, remove all shrimp, and submerge into ice water. This will STOP the cooking immediately, to avoid overcooking.
10. Allow to sit for a couple minutes until completely chilled.
11. Remove from water and peel everything except for the tail. This will act as a “handle” for your guests.
12. * Peel your shrimp as close to serving time as possible. This will ensure a moist shrimp. Keep covered after peeling so shrimp do not dry out. *
13. Serve with Cocktail sauce and lemon wedges.

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