Back away from those tiny-shrimp platters! I don't know why, but every time someone throws a party, they pick up those rings of mini shrimp as if it's gourmet and delicious. Not only are those shrimp too tiny to enjoy, but they also offer barely a fraction of the taste of the freshly prepared, larger variety.
So, to help get you off the crappy shrimp ring bandwagon, I give you: How to Devein Shrimp. It's easy. It's quick. It just requires a short amount of time to get rid of the shell and devein, and a quick saute to cook. (Talk about an easy saute -- the shrimp turn pink when they're done, so there's absolutely no guesswork.) I swear -- it's better to have less shrimp and mouth-watering flavor than those little things with crappy flavor -- save those for your shrimp salad.
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