2 c. water
1 tsp. whole black peppercorns
1 tsp. mustard seed
1 tsp. fennel seeds
1/2 tsp. crushed red pepper
1/2 tsp. dried basil leaves
1/4 tsp. ground ginger
4 to 6 whole cardamom seed
4 to 6 whole cloves
2 lbs. uncooked shrimp in shell
1 tsp. sesame oil
Watercress or leaf lettuce

Heat water, peppercorns, mustard and fennel seed, red pepper, basil, ginger, cardamom seeds and cloves to boil in large saucepan over high flame. Add shrimp, cook until boiling, over high flames. Reduce flame and simmer until shrimp are cooked and tender, 3 to 5 minutes. Drain shrimp, discarding cooking liquid. To shrimp with oil. Arrange on watercress on serving plate.