Had a delicious lunch at Taiwan Cafe, including the much-recommended spicy eggplant and basil (very tasty) and the salt and pepper shrimp. While the shrimp were good, I'm not sure we were using the best technique to consume the peel-and-eat shrimp. After struggling to get the peels off the same way you would peel a raw shrimp (not that easy to do when the shrimp were piping hot and slick with oil), we found the best way was to remove the head, run a single chopstick up the back to loosen the peel, and then rip the peel off as best we could. Unfortunately, it seemed to us that we were losing a lot of the seasoning on the outside of the peel. So, the question is, were we using the wrong method to eat the shrimp? Do people generally just pop the unpeeled shrimp in their mouths and then extract the peel? Or, are you supposed to remove the peel with your teeth to sample some of the seasonings as you go?