Shrimp and prawn are important types of seafood that are consumed worldwide. In biological terms, shrimp and prawns belong to different suborders of Decapoda. However they are very similar in appearance and in commercial farming and fisheries, the terms are often used interchangeably. However, recent aquaculture literature increasingly uses the term “prawn” only for the freshwater forms of palaemonids and “shrimp” for the marine penaeids. Preparing shrimp for consumption usually involves removing the head, shell, tail, and “sand vein”. To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. Removing the “sand vein” (a euphemism for the digestive tract) is referred to as “deveining”. The sand vein can be removed by making a shallow cut lengthwise down the outer curve of the shrimp’s body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil.

A garden salad consisting of lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and cheese

There are a lot of types of salad such as Green salad, vegetable salad, bound salad, main course salads, fruit salads, dessert salads, composed salad. In which, the green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are considered a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together.

Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.