In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour. Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds ...

Drain the pot, then immediately drop the shrimp into a bowl of ice water to stop the cooking process. Discard the onion, lemon, fresh parsley, peppercorns and bay leaf. Step 3: Peel the shrimp ...