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Posted on 5/2/14 at 7:53 am to Uncle JackD
I use a little of both, with fresh lemon and garlic. I'll simmer my liquid 5 or 10 minutes, and taste it. Cook by taste, not a recipe. 
Posted on 5/2/14 at 7:54 am to Uncle JackD
Just like crawfish, it's all about the soak. Cool water immediately after shrimp are pink, with bottles or bags of ice. Don't use ice or it will dilute seasoning. Longer the soak the more flavor
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