De-veining shrimp for bbq?

[MarcO]

We're gonna grill up some clamari, scallops and shrimp this weekend.

What I want to know is, when I go out and order grilled shrimp, they're intact - how do those magical cooks get around the issue of the "vein", that normally you have to cut into the back of the shrimp and remove?

[Im going home Donny]

In Nelson I worked in a five star restaurant and one of my jobs that always left me gagging was getting that vein out....a pile of hundreds of veins....uhgers mcyuckstars...they still appeared intact once the chef cooked em up...mabey gentle paws are needed?

[d_rawk]

Oh yuck. Never had to do bucketloads of shrimp, but was similarly disgusted by getting all the fidgity parts off of/out of large amounts of calamari.

[StoneMtn]

I once had to do this with some people for a huge family meal. My job was the veins in the prawns.

The one thing I learned that I remember well, is that it's not "deveining", it's "veining". This caused me to look further into these cooking terms, and it turns out that when you take bones out of chicken, you are, in fact, "boning" the chicken...