Boiling shrimp

yes. Get water back to boil for maybe a minute or 2 and then kill the fire and let em soak. Once the shells start separating, they're done. Instead of throwing them in an ice chest where they will continue to cook, spread them out on a table or large tray

When you add your shrimp and they are coming back to temperature look for seperation between the meat and shell. When you see that cut the heat.

What's y'all's strategy for making sure the shells don't stick to the meat? I seem to be hit and miss, and when the shells stick and become tough to peels, it's quite aggravating.

basically the same process as crawfish.

to ensure not overcooking shrimp, I cut the fire the minute the shrimp turn pink and drop frozen corn in the water. I also have several zip lock baggies filled with frozen water (not just ice cubes...filled completely with water and frozen) that I drop in the water at the same time. This keeps the water from being diluted. This keeps the shells from sticking every time.

I tend to over season the water since nothing sucks more than under seasoned boiled seafood.

I do the corn and potatoes first because I put a shitload of crab boil in with the shrimp. They don't absorb seasoing very well. Boil taters/corn/shrooms with a moderate amount of boil till done. Remove and add a lot of liquid boil and the shrimp. As soon as they get back to a boil I cut the fire. Soak for 7-8 minutes then start testing. When I get one to peel just right I dump them In a colander and ice them. I've gotten pretty good at turning out some quality boiled shrimp. Used to frick em up every time.

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What's y'all's strategy for making sure the shells don't stick to the meat? I seem to be hit and miss, and when the shells stick and become tough to peels, it's quite aggravating.

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Pretty much have to cut the fire and drop the water temp with ice the second they turn pink. That's usually less a 1 minute. Then when you remove from the pot make sure to dump them on a table and spread them out to cool. The longer they stay piled up the more they cook and the harder they are to peel.