I replaced the tuna with salmon in this fresh spring salad.
North Sea (brown) shrimp have a sandy brown colour, which can change to match the environment. The shrimp are always cooked on board the vessel in seawater. Most of the brown shrimp are hand-peeled in Morocco.
Better to peel them yourself and keep the carapaces for stock or fumet. It's also 50% better and 50% less expensive then store-bought.
I replaced the tuna with salmon in this fresh spring salad.
