Hi All, I have gotten away from using shrimp. What would be the best frozen shrimp to use? Are you OK with the frozen shrimp from the SE Asian part of the world? I was thinking of giving them a brief boil for 2-3 minutes just to assure myself they've been cleansed of any bacteria. Is that necessary? I'd love to do a nice shrimp scampi with linguine but I've shied away from it because I just don't want to pay the prices for fresh shrimp and don't totally trust the frozen. Am I right or wrong?
Gardis in CT