I worked in sales/marketing in the shrimp industry for twenty years after I left the kitchen. What blows my mind is that in America, where we prefer our shrimp headless, the heads are not utilized. I always thought if I was going to start a business it would be processing wild Gulf shrimp heads to make great soups, stocks or bases. There's so much flavor in the heads which could be extracted by heat or even cold pressed. Now that I'm too old to pursue this, please somebody grab this opportunity a make a million. It's such a waste!