To thaw shrimp, pierce bag and place on baking sheet in refrigerator overnight. Quick Thaw Method: Place shrimp in a bowl of cold water for 30 minutes.
If desired, cut along the top side of the shell with scissors or sharp knife from the head to the tail. Clean and rinse out any debris.

BROIL: Preheat broiler to high with oven rack 2-3" from heating element. Pat shrimp dry with paper towels. Place shrimp on a foil lined baking sheet. Lightly brush with oil and season as desired. Broil shrimp 2-3 minutes per side or until shrimp are opaque and reach 140°F.

GRILL: Preheat grill to medium high. Pat shrimp dry with paper towels. Lightly brush with oil and season as desired. Grill shrimp 2-3 minutes per side or until shrimp are opaque and reach 140°F.

BOIL: Bring a pot of water with 2-3" of water to a boil. Season water generously - water should taste salty. Place shrimp in water, reduce heat to a simmer. Cook shrimp for 3-4 minutes or until shrimp are opaque and reach 140°F.