Interesting that it didn't faze her to sell you "spoiled" food, as if that was a common thing at that Wal-Mart. :confused:

Hey janie-

Just a hint... if you cook these with the shell ON, then peel/devein them afterwards your shrimp will have a much deeper, more lovely color-, PLUS more flavor! It's amazing how much flavor is concentrated in the actual SHELL that transfers to the meat itself when cooked shell-on. Plus they keep a nicer, more lovely shape...

Kevin is right!! so I too recommend that if you are using them in a shrimp cocktail or on a salad etc. Actually also for a quiche or omelet? any where they are neeked!
Guess I was seeing stirfry, grilled,
Thanks,

I love all the great advice everyone gave you and I have not watched the video yet, but I must totally agree with Nan slightly frozen makes them easier to peel, and I always pinch the tip of the tail where the meat just starts at the tail and then slip [pull] the shrimp right out of his shell whole, it goes very quick! We are going to buy some shrimp today, and hopefully get some fresh Cod!!! My mouth is watering! SEAFOOD M-m-m-m-m

CanMan you've got a good point there about the sales clerk at Wal-Mart!

I always make them without the shell because it is easier for Jon. We both love them marinaded and grilled. I have a shrimp poor boy recipe I want to try and a scampi recipe.
They had one pound bags for $3.50. We got 3 bags. I would have picked up more if I would have had the extra cash.

lol Good point about the checkout lady.