OK, that is one that I have not tried... We don’t get fresh shrimp much around here, and have never kept frozen ones around long enough to can. When I get a frozen block, we usually feast till they are gone in two or three days. (Ever tried a shrimp omelet? - Mmmmmm)
If you were to use the same procedure as fresh, (I am assuming they are pealed and deveined.) you would Make a canning brine out of 1 gallon of water and 2 Tbsp salt. Bring brine to a boil. Add shrimp and bring back to a boil. Pack hot shrimp in pint or half pint jars ONLY - Note: ONLY pints and half pints!, to within an inch of the top of the jars. Ladle hot brine over shrimp, leaving 1 inch headspace. Remove any air bubbles. Process jars for 45 minutes at 10 pounds pressure. (Check canning manual to see if your altitude requires any pressure adjustment for your altitude.)