I intend to serve cold boiled shrimp w/ two dipping sauces at a party for 80 soon. I'm wondering what people prefer. I myself like to peel the shrimp myself. I think having the shell on makes the shrimp tastier and lets me know it was more likely to be fresh. On the other hand, my husband is prissy and hates to peel his own shrimp. I suppose I could peel down to the tail as a compromise. What say you?
I will decide on deveining once I see the shrimp. Any suggestions for how to devein w/out shucking?
What "count" of shrimp do think makes the nicest presentation, while still tasting good? I often find that the really big ones have less flavor (in addition to making me broke).