I've boiled them before, but they were pretty large and it had to be done very carefully to avoid overcooking. After the water and spices boiled, I turned off and threw in the shrimp. Removed them as soon as they were close to being done which was quickly. You can add ice to the boiling water and when it's cold, you can dump the shrimp back in for a soak to try and get more flavor, but I'd just as soon oven roast them now.
Depends on what I'm looking to do with them. Sometimes, I just season with S&P especially for a salad, sometimes a bit of Old Bay if I'm looking for the "boiled" flavor. Roasted takes no time at all. Google Ina Garten's roasted shrimp recipe. I follow hers pretty much.
quote: That's the one I have had open all afternoon in case I didn't get any responses.
Watch the time because as she says, they continue to cook a bit when you take them out. It doesn't take long at all. You don't have to season them at all if you don't want to and I've left the olive oil off and put them on non stick foil to roast. I hate cleaning baking sheets. Non stick foil is my friend.