Speaking from the standpoint of (a) having grown up with fresh "wild" shrimp (and they all used to be that way, before deep freezers and shrimp farms) and (b) living in Texas, where we carefully export most of the "Texas" steakhouses, I will confirm for all who read here that the poster above made two grave and unforgivable errors, sins of commission, not omission not mortal, but certainly damnable..

He went to a "Texas Steakhouse" in Wheeling By God, WV (where the only likely food item actually from Texas was the contents of the salt shaker.....

He ordered scrimps.

Roadkill cooked in a hub cap over a trash fire in the parking lot would have likely been safer if not better (and they do have some pretty high grade road kill in WV, if it has a chance to age without too much tread-tenderizing).