lemon juice also removes strong fish/shrimp flavor

That works great on the hands, but can be over powering if the shrimp and fish are soaked or even rubbed with lemon juice.

the lemon adds a bit of zest to the fish/shrimp and rids it of strong taste and smell`

a good milk bath prior to cooking eliminates unpleasant strong tastes allowing you to season to taste, often lemon is over powering , thus why people only chose to use a small drop instead of saturating the fish or shrimp. When using the milk you soak out the strong odor, not mask it.

l like lemon, most chefs use lemon for that, and to give it a better flavor~ brings out the flavor of the shrimp/fish..when u season, the lemon flavor is not even there, it doesn't mask it it at all. it enhances it..

I guess each to his own in certain parts of the country. In the Deep South, where shrimp is a daily menu item, the natural flavor is preferred.