I add this spice mix directly to my steaming or boiling water when cooking my shrimp.

Black Cardamom Pods, Brown Mustard Seed, Black Pepper Ground 28 Mesh, Celery Seeds, Coriander Seeds, Crushed Red Pepper Flakes, Cumin Ground, Fancy Hand Picked Cloves, Garlic Powder Granulated, Onion Powder, Oregano Greek, White Pepper Ground, Yellow Mustard Seed, Bay Leaves

1.5 Lbs. XL Shrimp--shells on
1/2 Large Lemon sliced thinly
Handfull of fresh dill
SPICE:
1/4 cup white pepper
1/2 cup coriander
1/8 cup yellow mustard seed
1/8 cup brown mustard seed
5 whole Black cardamon pods
8 small / med bay leaves
1 T. coarse ground black pepper
1 T. garlic Powder
1 T. Onion Powder
1 T. celery seed
1 T Oregano
1 T cloves
2 tsp. hot pepper flakes
2 tsp cumin

I use a oval pan with a tight fitting lid. This pan is aprox. 10 inches wide and 4 inches tall. This is a perfect size for 1.5 pounds of XL shrimp. Prepare the pan by adding 2 or 3 inches of water..enough to cover the shrimp 1/2 way of their height once added to the pan. Add the 1/2 thinly sliced lemon pieces to the liquid being sure to space them throughout the pan of shrimp. Add a small handfull of the dill around the shrimp once they are added to pan. I ground in a mortar and pestle all the spices--beginning with the first ingredient...being sure to crack the shells and the pods...especially the Black Cardamon. Leave the pod od the Black Cardamon in the spice mix....but give it special attention to be sure to break it up well in the grinding process. Feel free to use a spice grinder if you desire--pulsing and checking in between to be sure you keep the spices "cracked " and not ground. This mix makes about a cup .

Once you've added your shrimp to the pan --use a Tablespoon measure to add the amount of spice thats "right" for you ! I used 5 tablespoons in my pan. The shrimp came out spicy---but not spicy hot scary !! Put the lid on your pan and set the pan on high. Stir your pan of shrimp after four minutes replace the lid and bring to boil. Immediately turn off heat and remove the pan to cool. Do not lift the lid for 5 minutes. At this time --you can "shock" the shrimp by putting them in a pyrex like bowl and setting the bowl in Ice or Ice water --this stops the cooking process . If you'd like too serve these as a shrimp cocktail--you can remove the shells now and leave the tails on...placing around a bowl of Seafood Sauce..or place them on ice for serving. For Shrimp Salad---remove shells --deveine--and chop. Serve right as they are in small Tapas like plates or bowls --to be eaten AS-IS..each guest should receive between 4 and 6.Several sauces can be presented or leave them plain.