I didn't even know there was a native shrimp harvest until I was 25 or so. They are $2 a pound, shell on, at Intershell. Shrimp bake the other night, and five pounds of shell on shrimp, after much labor, gave us maybe a pound and a half of peeled shrimp.
I initially intended a 'peel and eat' sort of thing, but there was too much loose roe around, which gave it kind of a sandy feel, and in the end we decided to cook and peel them all at once. Served with Old Bay, good cocktail sauce (no HFCS, doctored with extra horseradish), lemon, and melted butter. Also some perfectly sweet, gritty steamers, with broth for dipping and sipping.
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