Usually we use shrimp size 36-40 (per pound), but the ones in this picture are some giant shrimp size 16-20 that we found on sale just before Christmas. Buy frozen, cooked shrimp and thaw them slightly. Squeeze the excess water out of them. They should still be quite cold, but not frozen.
We are retired and live in the country. Michael is active in Toastmasters, reads, and cooks. Sharon beads, reads, and cleans the kitchen! See Sharon's bead weaving website at http://sharonerwine.com and Michael's speaking website at http://michaelerwine.com.