"Fennel cream, and garnish a big gnocco with a big shrimp inside."

People like to see big shrimp.

Appearing among both appetizer and entree selections, the big, fresh shrimps that this kitchen employed were worth consideration.

The last is an aggregation of six big shrimp clinging to the rim of a stylish martini glass.

Grilled shrimp, big and butterflied, are similarly cooked just enough to release their delicate shrimpy flavor.

The biggest shrimp he can find now bring as much as $1.25 a pound.

In order to make a statement, big meaty shrimps needed a feistier garlic sauce.

After a turn in the tandoor, big shrimp were matched with a rich ginger and tomato cream sauce that packed some tangy heat.

The four big shrimp were cold and tasteless, as if they hadn't been completely defrosted.

"You had a bowl of shrimp and rice big enough to feed a family of four before we started out."