On 2005-01-06, Steve Calvin > wrote:

> As stated (sigh) I understand that for shrimp cocktail.... (see top
> line) but why in a *hot* dish such as scampi or parm, etc?

I imagine just because of laziness and/or cost cutting (less labor). I've
noticed this is common in some dishes like camarones el diablo, but don't
know if that's traditional or, again, laziness. It is not the usual for
scampi or parm and I always shell when preparing these dishes. Fortunately,
for me, I'm a crunchiness freak and still have all my teeth so leaving the
shells on is no biggy. In fack, I always eat the tail.

nb