Yesterday when I passed the fish counter at WFM, they had (previously frozen) wild gulf shrimp -- very large 16-20's at $11.99 per pound. I couldn't resist them.
Last evening I boiled up a pot (3-quart) of water, added about 1 1/2 teaspoons of Pop's Creole Seasoning and dumped in the pound of shrimp. Put on the lid and turned off the heat. Set the timer for 5 minutes. That's right -- no more! and whipped up a bowl of tarragon mustard/mayo for a dip.
When the timer rang, I dumped the shrimp into a strainer and then into a bowl. Set another bowl on the table for the shells. We finished those babies in record time. They were just perfect. made me very VERY happy!
Moral of the story -- DON'T boil shrimp! that's how to make pink rubber bands.