When making the mousse, I encourage you to use smaller shrimp here such as a 51-60 count shrimp. In fact, I’d go so far as to say don’t use U-15 jumbo shrimp in this recipe because you are pureeing it into a mousse. It would be a shame not to eat those whole! Another trick with this mousse is buying frozen shrimp. A lot of stores have peeled and deveined shrimp in the freezer aisle that is often of similar quality to what you could get at the seafood counter.