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They give you a
small slab of liver, a plastic net bag, a knife, and a pole with a
hook and wire twisted around it. You go and sit around a shallow murky
pool. You have a seat and prepare your hook with bait. "Smaller
peices are better," my friend said to me. I was cutting pieces
the size of the top of my pinky finger. He was cutting peices the
size of a pinky nail clipping. You have to get the liver lodged on
the hook, so the wiley shrimp cannot slip the bait off unhooked. Your
talent in this area can be witnessed when, if you try to pull the
hook out of your caught shrimp- their guts slap out on the floor.
You have to be patient while you wait for a nibble. There are running
debates of how or how not to handle the rod when you get a bite. Some
people let the shrimp lead for a ahwile- and some people yank and
pull immediatly in all sorts of directions. I never set down a style-
but then again I didn't catch many shrimp. After wards you clean the
shrimp and poke them on sticks. Or you wince and cower while you watch
your friend do it. At any rate they get on the stick- and you roll
them in lots of salt and place them under the broiler at the shrimpin
place- They cook for about 5 mimutes. You lay them down back side
up first- and wait until it turns bright pink. Then you turn it over
and roast the bottom until those little legs are near brown. Yum.
Go get some wasabi and soy sauce, a beer and start diggin in.
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