I used to be a cook. At least in our north, the fried shrimps in restaurants are frozen. Frozen shrimp should be thawed with cold water, never with hot water. After thawing, the starch should be sized with less humidification, and then the oil should be lubricated before frying. This will make the fried shrimps very tender and smooth.

I don't think it's delicious, at least it's not suitable for frying shrimp.

It is good to be fresh, but it is a bit troublesome to do. You should pick the mud line with a toothpick. Insert the toothpick horizontally near the back at the beginning of the second section of the shrimp head, then hold the mud line with your thumb and toothpick and pull it out. I don't need to say anything about peeling, just start peeling from the abdomen.