No-Fail Boiled Shrimp Joy of Cooking: All About Party Foods & Drinks, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
If you are grilling, broiling, or boiling shrimp, consider cooking them in their shells, for it protects the meat from drying out and helps them retain maximum flavor. If you wish, prepare the shrimp in plain water.
In a large saucepan, combine all the ingredients except the shrimp.
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan. Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells for best flavor.
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 minutes exactly. Drain the shrimp, remove to a platter, and let cool. Set out one or more of the following for dipping: Cocktail Sauce, Sauce Remoulade, Tartar Sauce.