Steam the raw shrimp over boiling water until they turn completely pink and opaque, about 5 minutes. Remove the lid and gently toss the shrimp from time to time to help with heat distribution.
As soon as they are done cooking, plunge the cooked shrimp in a bath of ice cold water to stop the cooking and chill them quickly, then transfer them to a colander to let them drain for a bit. Peel the shrimp but leave the tails on as much as you can.
Make the the sauce by combining all the ingredients in a small bowl and mixing them with a whisk until well combined.
Arrange the shrimp on a serving plate, set the sauce in the center of the plate and garnish with chopped parsley and lemon wedges, if desired.
Serve immediately or keep refrigerated until ready to serve.
Notes
*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 26/30*Nutrition facts are for sauce only