I wrap a handful at a time in a clean tea towel or paper towel and gently squeeze excess water out. Nothing worse than flabby waterlogged shrimp for shrimp cocktail. Though it doesn’t matter so much if you’re cooking them. And if you are cooking them - well, if they’re pre-cooked, they only need heating and should go into your soup or sauce or hot garlic butter at the last minute.
I just have to say that while stocking up on groceries today, this thread came to mind, so on a whim I bought a bag of frozen pre-cooked jumbo tiger shrimp. Which just goes to show … something. Maybe that advertising works? 
When I read a novel and they describe food I get hungry. No matter what. Even if what they’re eating isn’t something I’d eat.
Ooh, i haven’t had lunch, yet. Maybe I’ll try some today.
Another simple dip sauce is mix a little mayo and chili crisp oil together, a squirt of honey - I’ve used it to dress salad greens. But best imo with panko or coconut flaked raw shrimp baked or fried.
I’m enjoying a slice of sunflower-seed bread, a handful of shrimp, some artichoke hearts, and some kalamata olives.
chili crisp has been a revelation to me. I use it in a LOT of preparations, either as a finishing condiment or mixed in with a recipe.
Chili crisp is interesting stuff that I just discovered recently due to comments on this board. But I don’t really use it very often as I find Huy Fong chili garlic sauce to be more versatile for my needs.
I find creamy mayo-like dressings to be compatible with seafood in only a narrow range of circumstances. Mayo is wonderful (indeed, mandatory!) on a tuna salad sandwich. And creamy tartar sauce works very well with battered fried fish (essential for fish & chips!). But I personally wouldn’t use anything creamy with shrimp, which I think demands something sharp like traditional cocktail sauce with horseradish, or melted garlic butter. Similarly, IME Japanese wasabi is a great complement to smoked salmon.
But, as always, to each their own! 
I’m thinking a little dill might be a nice contrast to shrimp, and debating how to prepare it to accompany whole cooked shrimp.
(Which took considerably more than 10 minutes to defrost. They are large shrimp.)
I have no opinion on how dill would fare with shrimp, though I’m skeptical in terms of my own tastes. For large shrimp, whether pre-cooked or grilled, but especially if grilled and served hot, I really like garlic butter for dipping.
But as you probably know, dill is a major flavour component of Scandinavian gravlax, which is salmon dry-marinated with sugar, salt, and dill, and not smoked. Ikea sells two sauces to go with their gravlax. One is a mustard and dill sauce, the other a lemon and dill sauce. I’ve had their gravlax and the mustard and dill sauce, and it was very good. But how well either of those sauces would go with shrimp I have no idea. As I said, for a shrimp sauce I’m a big fan of traditional cocktail sauce made with hot horseradish.
I think cocktail sauce is too strong for the delicate taste of shrimp, and when you dip a shrimp in it, you are basically eating cocktail sauce with a protein supplement. 
I use dill heavily with shrimp, they go well together. Dill and garlic in particular.
Maybe i should clarify some butter, and then gently infuse it with garlic and dill, strain, and put the resulting flavored butter in the fridge.
Dill is ok for a cold shrimp salad, when I cook shrimp it’s often tossed with parsley in a lemon butter garlic white wine saute. That’s mighty fine.
Bang bang shrimp comes to mind.
This thread reminded me that buried somewhere in my freezer is a package of frozen shrimp. I suspect that it’s long past it’s use-by date, and I’m wondering if it’s worth trying to defrost it or if I should just toss it.
I prefer to not gamble with pork, poultry, or seafood, just my personal rule.
(I’m a bit less skittish about beef.)
Not just “safe to eat” though, I mean something you’d want to eat.
I don’t think there’s much of a gamble with frozen pork, poultry, or seafood. It might not taste great if it’s too old, but if you defrost it properly, it’s not going to hurt you.
I get that, my point is that I’ve never been able to “resuscitate” those proteins before.
I’d look at it and sniff it to check for freezer burn. If it passed those tests, I’d expect it to be fine.