WILD CAUGHT TAIL-ON SATISFACTION GUARANTEED OR DOUBLE YOUR PURCHASE PRICE REFUNDED FOR DETAILS CALL 1.800.451.8500 16 OZ, RAW SHRIMP NF22398 COPYRIGHT 2017 COOKING INSTRUCTIONS (THAW BEFORE COOKING): SAFE HANDLING: DO NOT REFREEZE THAWED SHRIMP. STORE THAWED SHRIMP IN THE REFRIGERATOR AND USE WITHIN 2 DAYS. THAWING: OVERNIGHT THAW- PLACE BAG ON A LEAK PROOF DISH AND THAW IN REFRIGERATOR OVERNIGHT. REMOVE SHRIMP FROM PACKAGING. DRAIN FOR 2-3 MINUTES. QUICK THAW- REMOVE SHRIMP FROM PACKAGING AND PLACE IN COLANDER UNDER COLD RUNNING WATER FOR 5-8 MINUTES OR UNTIL THAWED. DRAIN FOR 2-3 MINUTES. COOKING: BOIL: FILL A LARGE POT WITH 3-4 QUARTS OF WATER, ADD SALT AND BRING TO A RAPID BOIL. ADD SHRIMP AND BOIL APPROXIMATELY 2-3 MINUTES UNTIL MEAT TURNS OPAQUE. SAUTE: HEAT 1-2 TABLESPOONS OF OLIVE OIL OVER MEDIUM-HIGH HEAT. ADD SEA SALT AND SHRIMP AND SAUTE FOR 2-3 MINUTES PER SIDE, TURNING ONCE, UNTIL MEAT BECOMES BRIGHT RED. SEASON TO TASTE. GRILL: BASTE SHRIMP WITH OLIVE OIL AND SEA SALT. GRILL SHRIMP APPROXIMATELY 2-3 MINUTES PER SIDE, TURNING ONCE. SINCE APPLIANCE MAY VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY.