In a large bowl, combine masa harina, salt, and hot water. Mix all dry patches. Set aside for 20 to 30 minutes.

In a stand mixer, beat the shortening and baking powder on medium speed until light and fluffy. Add masa mixture is small additions while the mixer is running to get full combined. Slowly add in vegetable broth and mix until a fluffy batter is reached.

Cover the mixture and put it in the refrigerator for 1 to 3 hours.

In a large saucepot, add olive oil and heat until hot. Add shrimp and cook for about 5 to 10 minutes or until they start to gain color. Add the corn and spices and mix well. Cook for another 5 minutes. Remove from heat and stir in cilantro.

Take the tamale mixture out of the fridge and beat for about 2 minutes to get extra fluffy.

Place the corn husk with the pointy end on the side toward you. Place a 1 ½ inch ball of dough in the center and then spread into a rectangle. Leave about 2 inches from the bottom and a half an inch on the top. This will very in amount based on corn husk size.

Place 1 tablespoon of filling in the middle of the rectangle. Fold the left side corn husks along the long edge (like a taco) so the dough surrounds the filling. Pull the husk away leaving the dough in the center. Fold the right side of the tamale over so all the dough is in the center. Fold over the left side again and fold the bottom up to create a solid base. Repeat for all the corn husks.

Fill a medium / large pot with 2 inches of water. Bring to boil and reduce to simmer. Place the tamales into a steam basket with the open end up. Fill any extra room with balled up aluminum foil. Steam for 60 to 75 minutes.

Let cool for 10-15 minutes before unwrapping and serving.