How to Prepare the Shrimp for Linguine with Capers

Your dinner party is tonight and you've decided to make linguine with shrimp and capers. The table is set, the linguine is boiling and you have a pile of raw shrimp in front of you and a confused look on your face. Here is how to wipe the confused look off your face and prepare the shrimp for your meal.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Shrimp
• Large, sealable plastic bag
• Seafood seasoning
• Olive oil

1. Remove the shell by peeling it off the shrimp and discarding it. Hold the shrimp gently in your hand and remove the tail by pulling it off and discarding it.
2. Devein the shrimp if you prefer. This is not a necessary step, but one that many people choose to do. Make a lengthwise cut along the back of the shrimp to expose the dark vein. Use your fingers or a knife to carefully remove it and discard it.
3. Put the shrimp in a plastic bag that seals. Add the seafood seasoning to the bag. If you don't have seafood seasoning, you can use the spices you currently have on hand, such as garlic, oregano, salt and pepper.
4. Pour the olive oil into the bag. Remove the excess air and seal the bag. Use your hands to manipulate the bag and coat all of the shrimp in the oil and seasoning. Set the bag in the refrigerator to chill and complete the marinating process.

Tips & Warnings

• Shrimp counts are the number of shrimp in a pound. If you select a 31 to 40 count shrimp, there will be 31 to 40 in a pound, and they are usually medium sized. The larger the count, the larger the shrimp, but the fewer in a pound.
• Wash your hands with hot, soapy water after working with raw seafood.
• Clean all the surfaces used to prepare raw seafood, such as counters or cutting boards, when finished.