Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Safely and properly thaw shrimp in refrigeration.
Place thawed shrimp into a perforated pan fitted over a hotel pan. Cover loosely with ice.
Clean shrimp into a clean container over ice, keeping shrimp as cold as possible during the entire process.
Carefully cut along the full length of the back of the shrimp shell, just enough to expose the digestive tract.
Holding onto the tail shell to keep it intact, remove the remainder of the shell from the body.
Remove the digestive tract.
Reserve shrimp shells for other recipe uses.
If necessary, run shrimp under cold water to ensure it is completely cleaned.
Drain shrimp of any excess liquid.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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