[lodwick]

The stolen shrimp appear to me to be both de-veined and butterflied, and maybe beer battered - I'm hoping now.

Like a painting chore, the prep time with shrimp is the most important. A lady from India clued me into the importance of husking them, prior to cooking and recommended to me
this handy dandy shelling de-veining tool .

One health note, the "vein" of the shrimp contains all sorts of healthy sea-found benefits, but at the cost of a bit of grit to the palate. That's why of late, we've been using the farm raised Tiger Shrimp whose farmers allow them a few days to cleanse themselves prior to market. No vein, easily peeled, boil, chill, enjoy. Voila

[whoever]

Do you chill the farm raised shrimp in salt water for a few hours first?

I find it improves the flavour. And I do love shrimp.

[philman_36]

The stolen shrimp appear to me to be both de-veined and butterflied, and maybe beer battered...
Excellent! >>>ignoring good manners, talking with a shrimp in the mouth<<<
>>>swallow<<<
BTW...You can do the same job with a fork as you can with that deveining tool and you don't have to go buy one seperately. Just use an outside tine.
Purged shrimp are okay, but I'd rather make sure though.
Purged crawfish are a must!