It is essential to avoid being poked by the spike on the shrimp's tail.  They can have bacteria and, when poked, may make your finger swollen and sore.  Immediately wash your hands with anti-bacterial soap or clean them with soap and sanitize with alcohol.  u003cbr/u003eu003cbr/u003eThen, grab a sharp paring knife and a bowl of cold water. Remove the head of the shrimp with a twist.  You can freeze the shrimp carcasses for future seafood stock.  Next, peel back the shell, starting where the head was and dividing the shell with your thumbs, where the legs are all the way down to the tail.  u003cbr/u003eu003cbr/u003eGently separate the shell body from the tail to keep the tail intact. Then, with the knife, remove the vein, a dark thread running along the flesh, by gently creating a shallow slit on the back of the shrimp from where the head was to the tail – its removal eliminates any gritty texture and unwanted flavors. u003cbr/u003eu003cbr/u003eDo a good rinse of the shrimp under cool water to remove any remaining shell and intestine fragments. Voila! Your succulent shrimp are prepped and ready. u003cbr/u003e