Steve Calvin wrote:

> >
> >>I just don't get it. Nor do I serve dishes like that with the tail shell
> >>still on.
> >>
> >
> >
> > Presentation. :-)
> >
> >
> As stated (sigh) I understand that for shrimp cocktail.... (see top
> line) but why in a *hot* dish such as scampi or parm, etc?
>

And I stated (sigh) that it is presentation. (double sigh).

Besides, it slows you down when you eat those delectable little morsels. If
you didn't have to removed those bits of shells you'd be wolfing them back and
never get enough.