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Shelling: Hold onto the tail while gently removing the shell around the body. At this point you can detach the tail completely, or leave it on for presentation
purposes.
Deveining:
After removing the shell, make a shallow cut lengthwise down the outer curve of the shrimp's body. You'll see the dark ribbon-like vein running lengthwise along the shrimp's back. Pick out the vein with a pointed utensil. Rinse the shrimp under cold running water. Note: if you have detached the tail, you can pinch the vein at the tail end and pull it completely out with your fingers.
Butterflying: First peel the main shell off the shrimp's body. Leaving the tail intact can lead to excellent presentation when serving. Start by cutting along
the outer curve from the tail forward, making repeated shallow cuts and spreading the meat apart as you go. Leave just enough meat intact to keep the two sides connected. You will want to devein the shrimp as you
are butterflying them as well.
Fresh Shrimp: Fresh shrimp should be used within
a couple days as they are very perishable. Fresh shrimp can be frozen for use at a later time.
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