The shrimp is decapitated and the shell covering its body is severed longitudinally along its dorsal side with the cut extending through the first five segments and partially through the sixth segment, leaving the telson intact. The meat of the shrimp is then lifted from the shell but is left attached to the end portions of the sixth segment and the telson. The vein and roe are completely removed and the meat is placed on top of the shell. It is packed in an aluminum tray with the meat resting on the shell, wrapped and then frozen.