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I've not tried that method...yet. All the stuff we get here in Centex is "previously frozen" due to logistics. However we do have a large regional grocer HEB who is good enough to have knocked out Safeway, Piggley Wiggley, A & P, and just about everyone else - they sell good stuff at great prices.

I do not work for them, but I appreciate good business people.

What the devil was I talking about?

Oh yeah. Do you mean to soak the shrimp after they've been boiled?

After I've shelled them, into the boiling water, with cayanne pepper and other seasonings and a couple drops of olive oil, they go.

Just before I think they're done, about 1/3 knotted, I dump'em into a collander with cold running water. After a minute or so of this - off they go into the freezer to drop down the temp as quickly as I know how. Are you guys on the Food Network? You know lottsa tricks.

..Do you mean to soak the shrimp after they've been boiled? ..

No, I meant before. When I get mine, I put them in ice salt water for a few hours to bring the flavour out and 'intensify' it. The farm raised we get here are from fresh water and the flavour is just not 'there'.

I do the rest similar to your procedure....if I can keep from eating them before they get to the freezer.