whole local shrimp
local shrimp are $2 a pound, head on, at intershell seafood, which just opened a retail place (this has probably already been covered, but I've been out of the country)
Would people suggest cooking these head on, or heading them first, for a peel-and-eat session?
Definietly cook head on, they're juicier and more flavouful.
I have great summer memories of grilling whole white shrimp that had been marinated in EVOO/lemon juice/cilantro. Yum.
For whole maine shrimp maybe marinate and broil? You might even try not peeling them. (I've got to do this)