Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

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Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

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Burmese migrant Thazin Mon Htay and her father Ko Ngwe Htay were trafficked to Thailand to peel shrimp. They worked 16-hour shifts, seven days a week, for less than $10 a day, Ko Ngwe told PBS NewsHour. Jason Motlagh/Pulitzer Center on Crisis Reporting for NPR hide caption

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Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to "the facelessness and comodification of seafood." J. Scott Applewhite/AP hide caption

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'The Great Fish Swap': How America Is Downgrading Its Seafood Supply

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Trawlers in the Gulf of Maine are allowed to catch Maine shrimp during a limited season that started this week. Gulf of Maine Research Institute hide caption

toggle caption Gulf of Maine Research Institute