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[Let's Roll]

$SHMP Once you try their sushi-grade, all-natural shrimp they believe you’ll never settle for anything less. Just ask Michael Scott, named 2000 and 2007 Chef of the Year by the Dallas Chapter of Texas Chefs Association and Executive Chef at Northwood Club in Dallas, TX. He has proudly served NaturalShrimp in many of his favorite dishes and insisted on it for the “Iron Chef” competition he coordinated in the Dallas area.

“I rank this shrimp up there with sushi-grade Japanese sweet shrimp; it’s that pure,” he said. “It’s the best domestic, all-natural shrimp I have ever tasted. The first time I tried it, I popped the head off and ate it raw. There was nothing impeding its delicate, buttery, distinctive flavor.”