I prefer using side-stripe shrimp or spot shrimp, two kinds of cold water shrimp that remain moist and tender after cooking.
Boil a large pot of salted water, dump in the shrimp, turn off the heat, and let shrimp remain in the water until cooked through, about 2 – 3 minutes. Serve with Spruce Mayonnaise on the side.
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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