How to get chocolate of chocolate covered strawberries shiny?
Chocolate which has been melted will look dull when cooled down again. Cocoa butter contains crystals, and when heating and cooling chocolate, there will form crystals of different sizes.  Because of this, your chocolate look matt. You can use the technique of tempering chocolate to get great shiny chocolate. There will only form 'right' crystals with this technique. If you google 'tempering chocolate' you get lots of good results, which give you a better description of what to do then I can.  For example you can use this sites description: 
http://candy.about.com/od/candybasics/ht/temperchoc.htm
Or this site which give the description using both Celcius and Fahrenheit:  http://allrecipes.com/howto/tempering-chocolate/