Excerpted with permission from Chasing the Gator by Chef Isaac Toups. From the chef:

"This is the perfect way to cook shrimp to put out for a party that’s not a backyard shrimp boil. This is also how my kids prefer to eat shrimp — finger food time! Served with a little aioli, a little cocktail sauce — they’re perfect. You can multiply this recipe to make more for a bigger group."

Combine the water, vinegar, sugar, salt, garlic, and bay leaves in a stockpot and bring to a rolling boil over high heat. Add the shrimp and cook for 2 minutes. Drain the shrimp, reserving 1 cup of the cooking liquid. Place the shrimp in a nonreactive bowl with the cooking liquid and the ice. Using your hand or a spoon, toss the shrimp, liquid, and ice together and allow to sit for 3 minutes. It’s not a big deal if they aren’t ice cold; you just want to stop the cooking process—and if they sit in the water too long, they get mushy. There are few things worse in this life than mushy shrimp. Drain the shrimp thoroughly and pat dry.

Eat right away or put in the fridge to chill until serving. They’re best if you eat them within 24 hours.