Instructions

1. Grasp each shrimp's skin at the underside by the tail if you don't have peeled pieces. Peel the skin up over the shrimp and discard it. Next, make an incision along each shrimp's back along the black line running down it using a small, sharp knife. Use the tip of the knife to pull out the vein or rinse it out under cold running tap water. Rinse all the shrimp off.

2. Fill a saucepan with enough water to fully submerge all the shrimp you're cooking, plus a few inches above their tops. Add 2 to 3 tablespoons of white wine vinegar per pound of shrimp. Bring the liquid to a boil over high heat.

3. Drop the shrimp into the pot and let the liquid return to a boil. Reduce the heat to medium-high and continue cooking for about five minutes, until the shrimp are pearly and opaque through to their centers.

4. Drain the shrimp in a colander and put them into a bowl. Sprinkle some salt and pepper over them and add any other desired seasonings, tossing them for complete coverage. A few squirts of lemon or lime juice adds a nice touch.