20 raw tiger shrimp, in shell (16/20) (454 g / 1 lb approx) (easy to peel)

In the top part of a steaming pot, cook the shrimp, covered, for about 3 minutes or until they change colour. Transfer to a large bowl and refrigerate for about 30 minutes or until the shrimp have completely chilled. Shell the shrimp, keeping the tail on.

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