Shrimp, Raw, Peeled & Deveined, Tail Off, Large

PREPARATION INSTRUCTIONS: THAW BEFORE COOKING. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER. COOKED SHRIMP SHOULD BE OPAQUE. COOKING TIME MAY VARY DEPENDING UPON THE SIZE OF SHRIMP AND COOKING METHOD.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE

THAWING INSTRUCTIONS: THAW BAG OVERNIGHT IN THE REFRIGERATOR OR REMOVE SHRIMP FROM BAG AND THAW IN A COLANDER OR STRAINER UNDER COLD RUNNING WATER FOR ABOUT 3 MINUTES AND SERVE. USE IMMEDIATELY.

FOR BEST RESULTS, CONSUME WITHIN 24 HOURS IF STORED UNDER REFRIGERATION.