This recipe works great Jumbo shrimp, the fresher the shrimp the betterIngredients:
3 pounds fresh jumbo shrimp
1/3 gallons water
6 table spoon old bay
6 table spoon tony chachere’s creole seasoning
4 fresh lemons
Directions:Using an outdoor propane burner with stock pot place a red brick under drain basket to keep it above water level. Add water and quartered lemons and bring a rolling boil. Place heads off shrimp into drain basket and sprikle with seasonings. Cook until they turn pink. Immediately remove, serve and eat.