Shrimp, butterfly

Peel the shrimp, leaving the tail. With a sharp knife, carefully cut through the back curve of the shrimp, deepening the cut made to remove the strip, until the shrimp is held together only at the bottom of the body. Lay the shrimp on a sheet pan and flatten with your hand. Place a piece of plastic wrap or waxed paper on top, and weigh down with a book or cutting board. Place in the refrigerator for 30 minutes. Proceed to cook according to recipe.