Once you master the art of butterflying shrimp, you'll be on your way to some finger-lickin' good seafood. Our three-step guide will show you how.
Insert a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife.
Using your hands, open the flesh of the shrimp until it lies flat.
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