We buy shrimp from very reputable fish stores (Wild Edibles, for those of you in the NYC area), but not infrequently, it's iodiney. The last batch was so iodiney we could even smell it before we cooked the shrimp. Cooking tempered it some, but not completely.
So, does anybody know why the shrimp get iodiney? Something they ate? Something in the handling or processing?
More importantly, is there something I can do to shrimp once I get it home to get rid of any potential iodine before proceeding with the recipe?