The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????