1. Start by cleaning the fresh shrimp.
2. Fill a pot with cold water and drop the shrimp in right away. Some people think it’s best to take the pasta approach (boiling the water first), but that will make them tough.
3. Put the pot on the stove and bring the water to a boil. As soon as it starts boiling, dump the shrimp out into a colander.
4. Transfer the shrimp to your fridge to cool. Serve, when ready, with cocktail sauce.
Nestpert: Tony Maltese is the seafood director for Fairway Market. He is also a lifelong commercial fisherman who has been in the seafood business for more than 40 years.
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