Shrimp, Water, Salt, Sodium Tripolyphosphate (to Retain Moisture).

Cook thoroughly. The internal temperature of this product needs to reach 145 degrees F as measured by a food thermometer. Make sure product is cooked thoroughly by checking temperature in several spots. Thaw shrimp overnight in refrigerator or place sealed bag in bowl under cold running water until thawed. Boil: 1. Bring large pot of salted water to a boil. Add shrimp (with or without shells). 2. Cover and simmer until shrimp are opaque and cooked through (about 6-8 minutes (appliances vary; adjust cooking time accordingly)). 3. Drain; serve immediately or rinse under cold water and transfer to refrigerator to cool completely. Saute: 1. Peel thawed shrimp. In large skillet over medium-high heat, heat small amount of oil. 2. Add shrimp to skillet; season to taste. 3. Saute until shrimp to skillet; season to taste. 3. Saute until shrimp are opaque and cooked through (about 6-8 minutes (appliances vary; adjust cooking time accordingly)). Prepare grill to medium-high heat. Peel thawed shrimp. 2. Thread shrimp lengthwise on a skewer. Lightly brush with oil; season to taste. 3. Place skewers on grill. Grill, turning occasionally, until shrimp are opaque and cooked through (about 6-8 minutes (appliances vary; adjust cooking time accordingly)). For food safety and quality, follow the cooking directions. Promptly refrigerate or discard leftovers. Keep frozen until ready to use. Do not refreeze. Peel shrimp before consuming.

Keep frozen.