I remember buying shrimp during our first term as missionaries. The old vendor woman came by our house with her bucket of iced fresh shrimp, but I had no idea what to do with them. None of my recipe books gave instructions for cleaning or cooking them. So for those of you who have never prepared shrimp, except for those bought in a can or frozen, I am including the following instructions.

Always buy shrimp that are perfectly fresh. You can judge the freshness by the appearance of the head. If should be firm when touched or pressed with the finger. They should be sold from a container with ice, be frozen or refrigerated. Be careful of "bargains" unless it is the season and prices are lower at all shops.

Wash the shrimp well and drain. Put into a stewing kettle and cover with boiling water; add 1/2 teaspoon salt for each four cups of water used. Cook over a moderate flame until tender. This is usually about 20 or 30 minutes, depending on size of shrimp. Drain and peel off the shell. It is easier to do if you begin from the underside at the front and just tear it off. Then use a small sharp knife and clean away the black line. Now the shrimp is ready to use in any recipe calling for cooked shrimp such as creamed, shrimp cocktail, salads, etc.