Shrimp Season

This is a common roadside sight this time of year in Maine. I couldn't resist and went back and bought 5 pounds. I will pick the meat-first by twisting off the head, then peeling the carapace from the legs around over the body, and then with a pinch of the tail, the meat will be free. I think I will bread them in cracker crumbs and flour, fry them up, and eat them with tartar sauce. Yum. These are small shrimp-not your jumbo prawns. They can be poached and served with cocktail sauce, hmmm...that sounds good, if only I could get at my horseradish root...;)