Richard Periut wrote:

> I'll tell you that I tried the dish without the tail (didn't want to
> bother with getting sticky fingers,) and it was not the same. The
> flavors within the connective tissue and the juices of the shell,
> definitely impart extra flavor. Anyone interested in the recipe, I'll go
> to the basement and pull out the recipe.

I used to BBQ peeled shrimp until I learned the benefits of marinating and cooking
them in the shell. It saves me a lot of work when I am preparing them since I
don't have to shell everyone else's shrimp as well as my own. It stretches the
shrimp, making people take time to peel them, But most important is that they
taste so much better when done in the shell.