re: Shrimp boil , always hard to peel

Depending on how many you do, there’s no reason to keep the water boiling after you drop them in. Shrimp are cooked at 120 degrees. Water is boiling at 212 or more. I say depending on how many, because if you drop like 20 lbs of cold shrimp in a big pot you can boil a minute or two. But if I’m cooking just a lb or two for like cocktail shrimp or a just for myself, then I’ll drop the shrimp in a 4 qt sauce Pan before it’s even a hard boil and cut the heat immediately.

The water doesn’t need to boil, at all. All you want to do is get the shrimp to 120 degrees and the longer the takes the more seasoning they will soak up.