Thoughts on setting up a farmers market shrimp booth.

Genuine question from someone who loves him some shrimp, but has never sold any: what does clean up look like after a few hours out in the sun? Do you leave the space exactly as you found it, or is there some measure of acceptable dirtiness/smell/etc that you would expect to be tolerated, because, you know, it's shrimp?

People would need to know in advance to bring ice chest with ice.

Covington also.