1.   But you would devein a shrimp only for esthetic reasons, said Connie Crawley, a food specialist with the University of Georgia Cooperative Extension Service.

2.   Peel and devein shrimp, leaving tails intact.

3.   Peel and devein shrimp, discarding the shells.

4.   Peel and devein shrimp, leaving on tails.

5.   Peel and devein the shrimp.

6.   Peel and devein shrimp, and chop into small dice.

7.   Peel and devein shrimp.

8.   Rinse, peel and devein shrimp, reserving heads if making your own shrimp stock.

9.   Shell and devein shrimp.

10.   Shell and devein the shrimp.