I have been griping for years about being served a shrimp cocktail in a restaurant and having the shrimp come with tails on. I am armed with a cocktail fork, the shrimp; are usually already a bit into the sauce, and somehow I've got to get those tails off before proceeding.
Our son is a cook and he doesn't seem to find anything wrong with that. Am I alone in that opinion?
Then maybe we can move on to Paella, Cioppino, and Bouillabaisse with the shells in.