On May 15, 8:51 am, "Nancy Young" > wrote:
>
> Maybe I've read it somewhere, maybe it's because I think meat
> tastes better bone in and I'm thinking that it's true with shrimp/shells,
> but the fact is, I like my shrimp grilled without the shells. I want the
> lemon/etc. sauce on my shrimp, not peeled off with the shells when
> I eat them.
>
I'm with those who believe the shrimp taste better if cooked shell
on. What I do with a couple of sauce-y shrimp recipes to cope with
the problem you describe is: wrap the shrimp in foil, cook in hot
oven a few minutes until just done, unwrap, let cool a little, peel,
put in sauce before serving just to reheat. I got that approach from
an old Diana Kennedy shrimp in adobo recipe, I believe, and it
works. -aem