This method can be used for both raw & precooked shrimp, fresh or frozen. I prefer to use raw (frozen) shrimp. If making precooked shrimp, submerge them in the seasoned boiling water for a minute or so just long enough to tighten them up. The timing is based on using large shrimp. If you use small shrimp, the boiling time will be less. Timing does not include 2 hours to cool them completely. Ingredient amounts can be easily adjusted up or down.