Keep frozen until ready to use. Once thawed, do not refreeze. Refrigerate shrimp and use within two days.

THAWING: For best thawing, place desired amount of shrimp in a covered container. Place container in the refrigerator for approximately 10-12 hours or overnight. For quick thawing, place desired amount of shrimp in a colander and rinse under cold water for approximately 5-10 minutes or until thawed. Do not use hot water.

COOKING

STEAM: (recommended method): add thawed shell-on shrimp to steamer basket, place basket in pot with boiling water and steam for 5-8 minutes, stirring at least once, until desired doneness. Serve immediately. Remove shells prior to eating.

BOIL: Boil one gallon of salted water. Add thawed shell-on shrimp an boil for 5-6 minutes. Remove shells prior to eating.

SAUTE: Heat olive oil or butter in a large saute pan over medium-high heat. Add thawed, shell-removed shrimp, cook 1-3 minutes per side or until meat turns opaque. Serve immediately.

GRILL: Preheat grill to 350°F and lightly oil the grates. Grill thawed shell-on or shell-removed shrimp (can be skewered) 2-4 minutes per side or until meat turns opaque. Remove shells before eating.