This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"A corespondence was going on some time ago in the pages of the World, between Theoc, the Parisian correspondent of that journal, and another, as to the French for ' prawn.' Theoc stated, and rightly, that the French for prawn is bouquet. Bouquet, according to Littrd, is the diminutive oibouc - a goat, from the appearance of this shell-fish. It Is Usual, However, In French Restaurant Bills Of Fare To Prefix' The Word Crevettes, Thus: Crevetles Bouquet, though, to be grammatically correct, it should be written Crevelies-Bouquets. It is from Brittany that red shrimps (in contradistinction to gray shrimps) are chiefly procured. In Paris these fetch a high price, about double that paid for the dull-colored variety, than which they are much less flavored. Shrimps here are called chevrettes, or ' little goats.' The word clievettes is derived from chevrettes, just as bouquets, or prawns, is derived from bouc-etles, or ' little rams.' Shrimps and prawns alike are boiled in large quantities daily, and sent up to Paris in time for the morning's markets, by the special fish, or maree, train".