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.
*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 26/30*Nutrition facts are for sauce only