Step 1

Fill a 3 quart saucepan 3/4 full of water.

Step 2

Add salt. If using, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.

Step 3

Bring the pot to a rapid boil over high heat.

Step 4

Remove from the heat and let it stop boiling.

Step 5

Add the frozen shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink.

Step 6

If serving cold, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.

Step 7

When shrimp are cooked, drain off the hot liquid and serve immediately or transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.

Step 8

Serve as is or peel them first.