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Angela Berkley,
High School Student
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The cave was dotted with small rock pools where shrimps and fish were happily swimming around.
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Miles Rhodes,
Wine Taster
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Succulent shrimp with large sea scallops and beef tenderloin tips sautéed in a ginger garlic sauce with broccoli, mushrooms and cabbage.
Jumbo shrimp butterflied and broiled in a light wine sauce with a hint of brandy, topped with melted mozzarella cheese and prosciutto.
Saut ed shrimp in herbs and garlic, finished with a crab butter cream sauce and served over fettucini with toasty cheese bread on the side.
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Rob Bruff,
Nightclub Bouncer
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All shrimps are peeled on the premises by trained peelers, who also receive training in hygiene to ensure that this is done cleanly and efficiently.
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Abu Kashir,
Gas Station Attendant
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Crispy fried shrimps tossed with mustard seeds, curry leaves and green chillies.
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Jake Farley,
Truck Driver
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The shrimps are then recovered with ice and put in frigorific trucks for a safety transport to the plant.
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Sasha Prevette,
Kindergarten student
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The DOA shrimps design mimics that same swimming posture.
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Shane Kelly,
Bar Tender
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The shrimps cannot survive in the usual cold temperature of the river: in fact they do not normally live in New Zealand at all.
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Astrid Schuhmann,
Backpacker
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Shrimps There are many different shrimps available on the market, with most of them being perfectly suitable for a lightly loaded saltwater tank.
Shrimps are bred here as well as at Ngoc Hien.
Shrimps and other animals have been observed to climb over them.
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