I had a very mild allergic reaction to a shrimp gumbo when I was a teenager and had avoided shrimp, lobsters and other sea-bugs ever since. But I finally got sick of it and took some tests, the last of which I passed today.
Needless to say, I am fired up for some serious shellfish - where should I go? I would like to start with simple preparations so I can enjoy the essence of the taste without too much interference from sauces, etc. Very fresh preferred, obviously.