Deveining is the removal of the gastrointestinal tract of a shrimp, a common part of preparing them for eating. The digestive track is a dark band running from the head to the tail of the animal, where the spine would be if they were vertebrates.
A fork can be inserted in the back of the shrimp to pull out the vein or a deveining knife can be used to cut a slit down the length of the shrimp.
For very small shrimp, you may not need a deveining knife. Often these are sold shelled and with veins removed. Further, deciding to remove the back vein of a shrimp is a matter of preference. They don't really appear to affect taste much.
Consumer product review of the Shrimp Butler shrimp cleaning and deveining kitchen gadget
Consumer product review of Kuhn Rikon's Hand Held Mandoline
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Occasionally, deveining can be useful to get more colour per 'unit of heat'.
The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only.
-Open up the prawn fully. If you like, you can remove the black intestinal tract from the prawn by scraping it out with the tip of a sharp knife. This is called 'deveining'.
-Grill on the butterflied side.
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Small and medium shrimp need deveining for aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be removed.
DICE
To cut food into tiny cubes (about 1/8- to 1/4-inch).
DRAIN ...
 See also: Devein, Shrimp, Knife, Cooking, Slice
  
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