Cut into smaller pieces Green onions, peppers, celery, water chestnuts, parsley a little salt ,in a little butter for a bit til not quite tender, add peeled shrimp, except tails, and cook a few minutes before they start to get tough and veggies are just tender. Serve over buttered rice, with corn bread sticks, corn on the cob and sliced good tomatoes.
I don't know the count per pound,I'd have to ask wife, but generally we get ones large enough that they get eaten by holding the tail. We have used the smaller ones and just eat them with the veggies and rice but they don't seem the same.
Don't plan on desert afterwards unless you loosen your belt a long way.
I always try to find Shrimp from our Atlantic. Just me but I think they are better.