In the meantime, peel half the shrimp
reserving the tail meat
in one bowl and the heads, bodies, feelers, legs, and shells in another with the unpeeled shrimp
. Remove and discard the sand veins from the tail meat
and discard. Cut the tail meat
into 2" cubes. Blanch the shrimp meat
briefly in boiling, salted water. Drain well, chill in an ice
bath, drain again, and set aside in the refrigerator.