Remove shrimp shells before cooking.The flavor is more delicate and shrimp are apt to be less gritty.Push and peel shells away with thumb and forefinger.With a pointed knife or sharp scissors make a shallow cut down the back of each shrimp and remove the dark vein.

Meanwhile combine water, clove-studded onion and all remaining seasonings in a saucepan. A 1/2cup of white wine can be added for extra flavor. Bring to a boil and simmer for 20 minutes.

Toss in the cleaned shrimp. Bring to a boil again, reduce heat and cook slowly for 2 to 4 minutes depending on size of shrimp.

Remove and immerse in cold water for 5 minutes. Drain and refrigerate.

This amount serves 2 to 3 if shrimp are eaten plain. If mixed with a sauce and other ingredients it serves 4 to 6 .