Starting at the head end, peel the shell back along the sides ... and in British Columbia waters, plus whiteleg shrimp farmed in the U.S., Ecuador, Honduras and Thailand. The organization says ...

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 ...