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About Greg Klema
Expertise
Grilling, Charcoal, fish, wild game, birds and red meats, Seafood, Vegtables, gormet, Marinates Pork, Ribs, Olives, Onions.

Experience
Experience: Born `52, Grilled since age 12. Take 1st or 2nd pl in competitions in Chicago-Milwaukee corridor. Specialty is Fish, over charcoal. Do exotic stuff like skewered tenderloin with olives. Marinates, rubs, Have extensive library of Grill Cookbooks. TRY THIS: Appeteezer: Green pepper stuffed with cheese & scallops! It will blind them with your Grilliance. (Copywright 2000-2001, GSKlema)

You are here: Experts > Food/Drink > Southern U.S. Cuisine > Fish & Seafood > Grilling Shrimp w/ Shells Intact

Fish & Seafood - Grilling Shrimp w/ Shells Intact

Follow-Ups to Answer from Expert Greg Klema

Sundeep wrote at 2007-10-22 21:29:02
Just an FYI. The Vein is actually the intestine of the shrimp. So basically you are eating the shrimp waste if u dont devein. Its generally good practice to devein. Because veins are like a box of chocolates you never know what you are going to get.

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