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Credit: Brenda Weaver1 Rinse shrimp under cold running water; drain. Bring a large pot of water to a boil. Whisk ¼ cup salt and 4 cups cold water in a bowl; add 3 cups ice and set aside.
Credit: Brenda Weaver2 Add shrimp to boiling water; cook until water returns to a boil and shrimp turn pink, 1–2 minutes. Using a slotted spoon, transfer shrimp to salted ice bath.
Credit: Brenda Weaver3
When cool to the touch, peel shrimp by grasping their legs and pulling shell up and around the body.
Credit: Brenda Weaver4 Pinch off the tails; reserve tails and shells for fish stock if you like.
Credit: Brenda Weaver5 Using a paring knife, make a shallow incision along the shrimp's curved back from head end to just above the tail; remove and discard vein.