Did you know that shrimp come in over 300 variety? While there may be a general understanding of the types being sold in the supermarket as cooked or raw, there are more names that can be added. However, these labels are not specie, but are instead just synonyms. For instance prawn and scampi are synonyms while gulf shrimp only indicates where the animal came from.

Prawns

Now, what is the distinction between a prawn and a shrimp? None, a prawn is a shrimp and vice versa. Some regions and even some countries call them prawns, while others refer to them as shrimp. Some locations use the word prawn to describe a really large specimen. Other regions simply refer to them as large shrimp -- as silly as that may sound.

Scampi

This is another tricky term. The waters off Italy are home to a crustacean called scampi, and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil.

Enthusiastic fishing has made these crustaceans rare today and what is often caught as scampi are actually another type called a Norwegian shrimp, or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have big front pincers, making them lobsters.

So, really there are two main classifications of shrimp: freshwater and saltwater. The freshwater types grow comparatively large and are often treated like lobsters, that is, they are transported live, and cooked like lobsters. Saltwater varieties are sub classified into cold water or warm water kinds depending upon where they live.

Grilled Shrimp Recipe

Ingredients

2 lb. Fresh or frozen jumbo shrimp, shelled and deveined

1/2 cup olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

1/4 cup lemon juice

1/4 cup finely chopped parsley

1 tbs Worcestershire

1 tbsp dill weed

1/2 tsp salt

Directions

1.Thaw shrimp if frozen

2.Combine next 8 ingredients

3.Place shrimp in a plastic bag; set in a deep bowl

4.Pour marinade over shrimp, seal bag

5.Marinate for 3 to 4 hours

6.Drain shrimp, keep back marinade

7.Put shrimp on skewers

8.Grill over hot coals for 10 minutes, turning and basting with reserved marinade

9.When the shrimp turn opaque, they are done.