1.  Thaw shrimp, leave in shell
2.  Boil the water. * (Approximately 1 qt. of water per 1 lb. of shrimp)
3.  Add seasoning.
     (a)  1 Tbs. vinegar.
     (b)  Old Bay or Bookbinders Shrimp and Crab Boil.
4.  Add shrimp to boiling water (water must cover shrimp).
5.  Return  to rolling boil.
6.  Remove from pot immediately, when shrimp meat separates from top shell (3 to 5 min.)
7.  To clean-- pull the swimmerettes apart, splitting the bottom shell and remove
     shrimp meat.  Remove the vein down the back with a sharp pointed knife.
8.  Serve cold with homemade Adelphia Cocktail Sauce.   Serve hot with drawn
     butter laced with lemon juice.   Sauté lightly in butter, white wine, and garlic
     (Scampi), or your own favorite recipe.
*Some people prefer beer -- "shrimp steamed in beer."