This is pretty much the same recipe printed on the tin, so no points for originality, but that extra teaspoon of Old Bay does make a difference. I wouldn't dream of reducing the vinegar in this dish. It balances the richness of the shrimp... though I'd say that one pound of boiled shrimp would serve 2, not 4, if you're buying your shrimp in the shell. Also, since shrimp comes in a variety of sizes, it's impossible to give anything more than general cooking guidelines. I buy my shrimp frozen. Unless you buy shrimp fresh off local boats, you'll be buying your shrimp at a grocer, and the shrimp will have been flash-frozen on the fishing boat itself. Buying frozen shrimp actually gives you a fresher product than buying shrimp that has been "previously frozen." It makes a difference. When I cook this, I buy 31-40 count, frozen and cleaned but unpeeled shrimp, meaning that there are 31-40 decapitated shrimp per pound. I do not thaw or peel the shrimp before cooking, but place the still-frozen shrimp in the pan with the rest of the ingredients plus 1 teaspoon of salt (unpeeled shrimp only), cover it, and bring it to a boil. I immediately take the pan off the heat and let let the covered pan stand on the countertop for about 10 minutes, like I was making hard-boiled eggs, and then drain it. This produces tender, flavorful shrimp which we peel and eat. If you're using frozen peeled shrimp, you would need to eliminate the salt and reduce the standing time by about 2 minutes.
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This is pretty much the same recipe printed on the tin, so no points for originality, but ...