What’s YOUR method for cooking shrimp for “cocktail”?

I’ve settled on a method that results in shrimp I like, but wouldn’t mind trying some new things.

For me I cook only shell on/EZ peel from fresh or thawed by putting the shrimp in seasoned OR unseasoned (depending on mood, audience) COLD/room temp water, covering the shrimp with about 1/2 inch to inch (5mm) of excess water. Put the burner on high and depending on the size of the shrimp (21/25 and larger) I’ll cook until the water is just about to boil. I don’t personally go by opaque flesh or time and rather just go by this method. Bigger shrimp I let go an extra 30 seconds. A strong boil is too long, but that period right before boil seems to work well. You know that moment when you’re seeing a little steam coming off the top and there’s a distinct sound that things are hot! Then Immediately put on ice and then in the freezer for 15 minutes to chill. Oh and I put in a freezer bag with paper towels to pulls excess moisture.

For seasoning sometimes it’s just some salt, sometimes I like a little chicken bouillon. Not a lot, just for the touch of salty/sweet.

Anyway, I’m not suggesting this is some “great method” or “better than” [insert your method] but one thing it’s good at is taking the guesswork out of whether something has had enough time or not. Sometimes when shell on it’s a little difficult to tell especially with larger shrimp, for me anyway. This could help with someone who is consistently overcooking using a different method. A couple “boil bubbles” is fine too. You won’t overdo it unless it reached hard/rolling boil.

Anyway, what else can I try?