One of my favorite things to cook, eat, and enjoy is wild-caught shrimp! The flavor is fabulous and is worth seeking out when dining in restaurants and when shopping for your own preparation at home. Over the years I've been fortunate to be able to work with the Texas Department of Agriculture as a spokesperson, ambassador, and recipe developer for Texas Shrimp. I met our guest, Andrea Hance, Executive Director of the Texas Shrimp Association, years ago. The mission of TSA is to develop strategies to educate consumers, law makers, media outlets, environmental groups about the importance of protecting and growing the Texas Gulf Shrimping Industry, while maintaining a sustainable and an environmentally safe product. Andrea has dedicated herself to this mission, and has been a very prominent voice for protecting the shrimp industry up to the national level. Today we will talk about the different types of shrimp and their flavors, the differences between farmed and wild-caught shrimp, and the concerns posed by imported shrimp. We will hear how we can make a difference as consumers! And of course, we have a fabulous recipe to highlight that sweet delicious flavor that you only get from wild-caught shrimp. Be sure to follow the latest information about the shrimp industry on their Facebook Page and Instagram!