Master Instructions1. Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat. Reduce heat to low, cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid.
2. Bring stock and remaining ingredients except shrimp to boil in 3- to 4-quart saucepan over high heat. Boil for 2 minutes. Turn off heat and stir in shrimp. Cover and let stand until firm and pink, 8 to 10 minutes. Drain shrimp, reserving stock for another use, such as in pasta sauce or fish stew or soup. Plunge shrimp into ice water to stop cooking, then drain again. Refrigerate shrimp and proceed with cocktail or salad recipe.
