When the south Alabama shrimp boats come in, you gotta get 'em while they are fresh. This time is no exception. These are nice size & from the Gulf of Mexico. They came in via Mobile Bay. The boat captains take their heads off and sell them by the pound. I got 5 lbs. for $25. Not bad.
To cook: boil until a nice pink/salmon color. You can put Zatarain's Crab Boil in it via a bag or just a couple of dashes of liquid. I choose to just to boil them plain. Rinse, put in bowl of cool water with or without ice cubes or just run cool water over them.
To peel: I keep cool water running over mine while I peel. So, take the tail and pinch with your right hand. Pull the whole shrimp with your left. The tail just pulls off. Then with both hands, use your fingers to grab the inside (where the legs are) and peel off. Simple. I have found that cool water works better than warm/hot when peeling. When done peeling, rinse and eat. Lots of people eat with cocktail sauce. I use ketchup - to each his own.
YOU MUST DO THIS:
To discard of any shrimp parts (heads, tails, shells), get a plastic bag (I use 2 or 3 and toss them in the bag. Tie up tight. Sometimes I will put them also in a ziplock...more often than not when the weather is warm. Put in freezer. When the trash man comes, toss in the trash. DO NOT leave in your trashcan or just throw out with the trash. You will be soooooo sorry.