I find that 21-25 shrimp seem to usually be ideal for most uses as the combination of taste and texture is well balanced. The huge U10 prawns seem best suited for grilling in their shell brushed with some garlic butter. In landlocked Vermont we are certainly not getting the best the World's waters have to offer but I'm curious as to what the rest of you hounds think about the best shrimp size/type. Also, I disagree with any recipe that advises peeling shrimp before boiling (for cocktail). I always boil shell on with some peppercorns, lemon, parsley, and Old Bay. If there is a better way, let me know !