How to cook Shrimp
To shell or not to shell and when to clean.

Most cooks feel that shrimp have more flavor if cooked in the shells. However, they can be shelled before cooking, the shells boiled for 5 minutes then discarded, and the shrimp cooked in the same water.

As far as cleaning is concerned, it's easier to pull out the vein before cooking, but on the other hand the shrimp will lose their beautiful smooth pink backs, as the flesh curls away from the slit. So, if looks are important, as when they are served whole for an appetizer, it's best to clean after cooking. To boil, add just enough boiling water to cover: about a quart for each pound. To each quart of water add 1 teaspoon salt and, if desired, 1 teaspoon pickling spice, a few onion slices, half a lemon and an herb bouquet. Bring liquid again to a boil, and boil shrimp from 2 to 5 minutes, depending on size. Do not cook longer. Drain, and prepare according to the recipe.

Shrimp Cocktail
The delicate sauce lets the true flavor of the shrimp come trough.

For 6 cocktails, allow 1 pound cooked shrimp, cut in pieces if large. For the sauce, combine 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup ketchup, 1 tablespoon lemon juice, and salt to taste. Season with chives, curry powder, dill or garlic, if desired, according to taste. Or add diced ripe avocado or minced celery or green pepper to the shrimp. Serve in lettuce-lined dishes or cocktail glasses, or heap on halved, unpeeled ripe avocados. - Recipe from Philippe