I am giving a party soon. I have five pounds of large, shell-on shrimp in the freezer from when I stumbled across a great sale.
I have a shrimp cocktail recipe that says peel the thawed shrimp, poach them in water with peppercorns, lemon, etc., drain them, and chill them in the fridge on cookie sheets until ready to serve.
I want to cook the shrimp the night before the party. Should I cook them with shells on, then peel and plate them before the party, or shell them before cooking and be done with messing with them, other than plating them?
I've never made shrimp cocktail, only recipes with shrimp that require other preparations, so any advice would be welcome.