My celebratory dinner when this thing really kicks into high gear will be a shrimp and cocktail sauce appetizer, followed by surf-n-turf entrée of a big thick steak, charred on the outside and piping hot rare on the inside, with lobster and shrimp. Damn, I'm getting hungry all of a sudden, so off to make a late Sunday morning breakfast. GLTA, and thank you to everyone for their contributions here.
On a side note, we've seen reference to the potential of this now patented technology not just for shrimp, which SHMP has 100% of, but for other seafood as well, I believe salmon being one of them, of which SHMP has 50% of. The potential here is so freakin huge if this patent is as good as they say it is, and if these test results soon to be reported are as strong as late interim updates suggest they will be. I love that it is the shrimp that SHMP has 100% of, for shrimp is by far the largest portion of the entire seafood industry globally. Wow. But even better that they also have 50% of the other. Loving lobster as much as I do, I just wonder if lobster could benefit from this technology as well. In any case, just a parting thought or two. GLTA.
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