Peel Your Own Damn Shrimp

For eight years, Jo Mercer built Harrison Seafood from a two-thousand-square-foot cold storage unit into a $32 million empire, while her husband Brad played the public face of CEO. Then, scrolling through the monthly procurement approvals, she finds a recurring order: five pounds of premium white shrimp, delivered every Friday to The Belvedere, Tower 3, Apt 1702 — marked "CEO's Private Order." The address is not their home.

Digging through company dinner photos, Jo sees Brad peeling shrimp for Madison Foster, the Director of Administration, at every monthly gathering. He refused to peel shrimp for Jo, citing her shellfish allergy, but has done it for Madison for years. Bank records reveal a mortgage, a car, luxury purchases, and monthly transfers to Madison — over $2.3 million from his personal account alone.

Jo says nothing. She gathers what she needs, and waits for her husband to come home.