Especially if you're using wild Atlantic shrimp from the Sea Eagle guys at the All-local Farmer's Market at 701 Whaley.
They recommend you get the shrimp head-on. Sage advice, my friends. Where is all the flavor in a shrimp? The shell. Where is the absolute MOST flavor? The head!
Louisiana people know that, too. I am having an afternoon Abita Christmas Ale with my shrimp in a nod to those Cajun/Creole smarties.
What is The Shop Tart's recipe? This is a rough variation, but here's the idea, for 1-2 lbs large shrimp, head on:
DO NOT make the rookie mistake of cutting the lemons into smaller pieces than quarters like I did my first time.
Do that, and you will have a bitter, bitter dish of shrimp before you.
The Shop Tart is wise, y'all. Especially when it comes to cooking. So listen to her and just stick to lemon quarters!
I added a little paprika/salt/pepper business, as well as a little white wine on the finish, maybe 1/8 cup for deglazing magic.
Invite your brother in for a delightful, impromptu afternoon shrimp feast, and BOOM.