Thaw shrimp if frozen (cold running water or in the refrigerator)
Pat shrimp dry with paper towels
Bring a large pot of water to a boil
Add salt to the water (about 1–2 tablespoons per gallon, or to taste)
Add optional flavoring (optional): bay leaf, lemon slices, garlic, peppercorns, Old Bay
Carefully add shrimp to the boiling water
Boil until shrimp turn pink and opaque
Cooking times (from boil to done):
Small shrimp: 1–2 minutes
Medium shrimp: 2–3 minutes
Large shrimp: 3–4 minutes
Jumbo shrimp: 4–5 minutes
Do not overcook (they should be firm and just curled)
Drain immediately
Optional: transfer to an ice bath for 30–60 seconds to stop cooking, then drain again
Serve hot or chill and use in your recipe