Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine all ingredients, except Shrimp, into a heavy bottom pot or rondeau.
Bring to a boil.
Carefully add cleaned Shrimp.
Bring back to a boil.
Cook for 1-2 minutes until the Shrimp has just cooked through.
Remove from the heat.
Add ice to the pot. This helps bring the temperature of the Shrimp down as quickly as possible.
Stir. Add more ice as needed. Cool completely.
Drain cooled Shrimp well.
Butterfly each Shrimp. Cut each half into 1/4"-3/8" pieces.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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