For decades, American shrimp boats have depended on foreign workers to handle one of the industry’s toughest jobs: ripping the heads off millions of freshly caught shrimp. But this year, amid a nationwide immigration crackdown, they’ve been forced to bring on inexperienced locals instead—and hope the new hires don’t quit once they realize what they’ve signed up for. Roberto Ferdman traveled to Brownsville, Texas at the beginning of peak shrimping season.
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