Remove the sharp spikes and long whiskers from the shrimp heads. (I did not remove the intestinal vein, but it still tastes great.)

Combine all Ingredients A in a pot and bring to a boil. Boil for 2 minutes, then add Ingredients B and let it boil briefly. Turn off the heat and let the mixture cool. Set aside.

In another pot, bring water to a boil. Add Ingredients C and the shrimp. Blanch the shrimp until cooked, then remove and immediately place them in ice water to chill. Remove once cooled.