We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Pic is preparation for the cocktail hour shrimp boil at the Greyfield Inn.
Why are the shrimp so tender? They are bought directly from the shrimp boat, and they are in the boil in their shells for 2 minutes max - 90 seconds preferably - just until they turn pink. I tend to find shrimp boring but these were sweet and not chewy.
The square hole in the table is for the shells. Works for oyster roasts too.
I suppose no seasoning is added to the cooking water(?). I can't imagine the shrimp being imbued with any perceptible flavoring after only 90 seconds, unless the shrimp remain in the water after the vessel is removed from the heat.