a border. Place 1-2 shrimp in the middle of the dough. Fold the sides of the husk over to enclose the filling, then fold the bottom up to seal. (If needed, tie with a thin strip of corn husk to secure.)
5. **Steam the Tamales**: Place a steamer basket in a large pot with a few inches of water (water shouldn’t touch the basket). Arrange tamales upright in the basket. Cover and steam over medium heat for 30-40 minutes, until the masa is firm and pulls away from the husk
