BaltimOregon to Maine

For some reason Oregon’s tiny, briny, succulent and sweet bay shrimp appeal to me far more than their toughier, fishier Jumbo-sized cousins. I just can’t get enough of the little guys. Especially when marinated in a clean lemon-olive oil-dijon mustard vinagrette and scallions and served over salad, crisp and fresh. That was our appetizer tonight and it went a lot better than the North African-style black-eyed peas I made for dinner. But why don’t you ever seem to find bay shrimp in the shell? We got them pre-cooked at Richey’s (eat soon after buying and rinse first). I’ve had other memorable shrimp salads here at The Depot in Albany and an Asian slaw-style one at Sam’s Station in Corvallis. But I guess they are rather known as Oregon pink shrimp, and they are sustainable, in fact, perhaps the most sound of your shrimp choices. Looks like the fresh season starts up in April. Can’t wait:)