In a large pot, bring water and 2 tablespoons of kosher salt to a boil. Add the thyme, garlic, and juice from 1 lemon.

Add the shrimp to the boiling water. Let them cook for about 2-3 minutes or until they turn pink and are cooked through.

Once cooked, transfer the shrimp from the pot and place them in a bowl of ice water to stop the cooking process.

Cut the remaining lemon into wedges. Drain the shrimp and serve with lemon wedges on the side.