Ingredients: Shrimp, Salt.

Usage Directions / Dosage: Recommended Cooking Times: Use Frozen Shrimp - Shrimp size per pound: 21 to 25 through 31 to 40: Boil 3-3/12 min; 41 to 50 through 61 to 70: Boil 2 1/2-3 min; 71 to 90 through 90 to 130: Boil 2-2 1/2 min. Use Thawed Shrimp - Shrimp size per pound: 21 to 25 through 31 to 40: Saute 2 1/2-4 min, Grill/BBQ 3 1/2-4 1/2 min; 41 to 50 through 61 to 70: Saute 2-2 1/2 min, Grill/BBQ 2 1/2-3 1/2 min; 71 to 90 through 90 to 130: Saute 1 1/2-2 min, Grill/BBQ 2-21/2 min. Larger cooking time applies to larger shrimp. Shrimp will turn orange outside and opaque white inside when fully cooked. Quick Thawing: Place shrimp into a colander and rinse with cold running water for 1 minute. Set on countertop for 10 to 14 minutes. Rinse for 15 seconds and let drain for 2 minutes before cooking. For best taste, eat within 3 months of purchase. If thawed, store in refrigerator and eat within 3 days.