I bought some pre-cooked shrimp in the deli section of one of our most excellent grocery stores. The kind that is under the glass, loose on ice. Beautiful looking 3 or so inch shrimp tails. Well. I'm licking my chops on the way home, waiting to sink my teeth into that pound of it, as I have not had any for quite a while. Well. I know from past experience that I have to boil it some more. When you get it from the store - even though it is pre-cooked, and pink color - when you closely look at the meat, it is still has that rubbery translucscent look. So I cook it for about 8 more minutes. Melt some butter. Dig in. Hmmm. It [B]still[/B] had that semi-opaque, between clear and white transluscent look. And when I chewed down on it, it wanted to squirt out from under my teeth. Reminds me a little bit when I mistakenly chew into some of that cartlidge in chicken......but not quite that bad. So I put it back in the kettle, bound and determined to get it white, and more like a say porkchop texture. I boiled it for 15 more minutes! Nope. Same thing. Made no difference! What?!!!!! I used to get fresh shrimp off the boat. I can never remember that type of texture, after it is cooked. To make it worse, it feels sort of beady in my mouth. Sort of like it is made out of hardened silicone caulk, that is made up of many beads of it all compacted together. It sort of crunches when you eat it (yes -just the meat, not meat and shell. LOL) Was I dreaming, years ago, that when the shrimp gets cooked, the meat turns from transluscent to a firmer white meat? Or what? IF I am right about how I used to remember it, does that par-boiling they do to it, then preserve it on ice, do something to permanently retain that texture, or what? Kind of disgusting. Not even interested in shrimp anymore if that is the way it has to be. Did I make you hungry? :D

This is for Sharp who asked for more recipes to be posted..... Going one step further on your garlic bread Start with a Crusty loaf of your favorite bread cut into1/2 inch or slightly larger slices. Melt or soften butter (not margarine) in the microwave and spread on your bread. Arrange the bread on a cookie sheet. Dust the bread with the following lightly with dried herbs and spices (did I mention lightly). Salt Pepper Garlic Powder (not garlic salt) Onion Powder Oregano Basil Parsley Grated Parmesan Go a little heavier on the garlic but make a few batches first and adjust as you go. Or as Sharp would do, use fresh garlic. Position your oven rack 2/3rds towards the top of the oven and set the oven to broil. Put the cookie sheet with seasoned bread in the oven and prop the door open. Cooking takes mere minutes so watch carefully as you will have burnt toast quickly if you dilly dally. Remove and cover with foil. Fighting over the last piece is a tradition, but I usually pull rank and it finds its way onto my plate. Unbelievable with home made Italian sauce and fresh pasta.