Ike, I am no shrimping expert, but Kaiser D has been showing me the ropes a bit. We usually just chuck them into a cooler or bucket straight from the pot. If you aren't in a hurry you can pop the heads-then and there, but we are usually trying to get the pots back down and after lings in a hurry. They seem to keep pretty well out of direct sun and heat. A cooler with some salt water would be better if you have the room.

If you are catching them out of season, or keeping more than a legal limit, I recommend putting them in a garbage bag and stuffing them down the front of your pants or bibs. Kidding of course. Ask Kaiser

Last weekend I let a batch sit around in a pot of cool salt water for a few hours before cooking and they were perfect.

I would be curious to know how they freeze? I haven't been fortunate enough to have so many that couldn't be eaten in a sitting or two when fresh. How should you take care of them and freeze them if you are lucky enough to have a shrimp cup that overfloweth?

PS - nice work on that first load and sorry about the pot! Major bummer. Any lings?