It is suggested that each leaf should be separated before cooking, otherwise it will be difficult to handle after cooking. Personally, I suggest circumcising the swimming organs (the lateral structure of the body) and removing the surrounding exoskeleton, because the muscles and nerves inside these swimming organs are connected with the trunk of the body. After removing the exoskeleton of each swimming organ, cut and cook each part. The two "arms" on the head used to catch prey should be delicious, too, because exotic shrimp use them to catch prey, and the internal muscles should taste good (referring to the feet of spider crabs), but be careful when handling them, because there are barbs on them. It is recommended to scrape off the thorns with a razor first, and then peel them slowly. There should be nothing to eat in the eyes and mouth, and there should be a lot of meat in the eye stalk under the eyes to control the activities of the eyes, which may be delicious. Strange shrimp should refer to Anomalocaris. In fact, there is another kind of strange shrimp, Laggania(Peytoia), which is about the size of today's prawns and should be cooked separately.

Pseudo-color pictures representing dinosaurs (including kiwi shrimp). In fact, the name Schizopoda is more common in China, and the strange shrimp does not belong to living arthropods, but is classified as the basic position of arthropods.

Finally, I quote the strange shrimp eating method in Xing Lida's book "Make Dinosaurs into a Big Meal":

Digging a big pit to bury this strange shrimp is a laborious task for us, because we have to eat this extremely aggressive and 2-meter-long shrimp. In any case, we must first find a huge rubber band to tie its left and right foraging appendages so as not to hurt the innocent. The simplest cooking method may refer to the grilled clams popular in America. In fact, it was originally a cooking method of indigenous Indians in New England, and was later learned and improved by colonists. Now some traditional American families on the East Coast still make this interesting food. While lighting red pebbles, they dig a big hole in the beach, then put the red-hot stones in the hole, spread fresh seaweed, and then put the food to be cooked in turn-usually corn, potatoes or onions on the bottom, and then put lobsters, shrimps and shellfish on it. The layers of food are separated by corn husks, and the top of food is covered with seaweed and hot stones. Using the heat between the upper and lower layers of stones to barbecue food, the freshness and sweetness of seafood, the aroma of onions, the waxy smell of corn and the mellow smell of potatoes are constantly stirred back and forth here, and delicious food will be made. In this way, we can also get a huge grilled shrimp enough for five or six people. It was baked red and put on a plate with corn, red potatoes and onions on it. Better find a smaller shrimp. Its meat is tender and steamed, and it retains the original sweetness of seafood. Drop some lemon juice and dip it in heated mayonnaise or butter. The meat is tender and slightly tight, so delicious that it will make your index finger move! Endless shrimp meat can also be made into "shrimp rolls" in the same way. Tear the shrimp into small pieces, add lemon juice, chopped green onion, pepper, mayonnaise sauce or butter as appropriate, and add seasonings and condiments according to personal taste, and participate in freshly baked bread, and you're done!