Best method for shrimp to pick up optimal boil flavor without overcooking

I did a mini shrimp boil with about a pound of shrimp recently.

Brought some water, a few cap fulls of liquid crab boil, 1\2 a lemon and a few cloves of garlic to a boil. Killed the stove, added the shrimp and let soak for a few minutes.

Tasted good to me.

Boil the shrimp in water have another pot of seasoned water already cooled off. Dump the shrimp in the cooled off water and let them soak

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I over season the water and cool with ice...

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did this today with perfect results, as expected.

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Ina Garten.

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Frick her with an infected pitchfork.

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Ina Garten.


Frick her with an infected pitchfork.

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God, this. I despise that fig hag.

Cook's Country also has an interesting method of oven shrimp. Just saw it on their show recently. Haven't tried it yet, but I may try the shrimp prep part on BBQ shrimp next time I make them.

Garlicky Roasted Shrimp

Why this recipe works:
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto… read more

Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
Watch the Video
Serves 4 to 6
Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.
Ingredients
• 1/4 cup salt
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 6 garlic cloves, minced
• 1 teaspoon anise seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Lemon wedges
Instructions
1. 1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.