I've got this craving to make a recipe using whole shrimps with the head and shell on like they do in the Chinese restaurants. If I'm really adventurous, I may hunt down fresh shrimp that's live and cook it fresh.
My question is, do you have to devein the shrimp like what they usually tell you to do with regular shrimp? I'm thinking it must be messy deveining live shrimp. And if the shell is still on, how are you supposed to devein? Do you think the Chinese restaurants don't worry about this step?