Tip: Large shrimp are fairly easy to devein. Simply slit the back with a paring knife and lift the vein out with the knife point.
But don't feel you have to devein. If you can't see the vein when the shrimp is raw, chances are you won't when it's cooked.
Similarly, smaller shrimp have smaller veins, often not visible. Deveining comes down to aesthetics, not hygiene. If the veins
don't show, don't bother.
Recipe: Cornmeal-Cumin-crusted Shrimp with Red Pepper-Chiplote Dipping Sauce