When fried, I remove the heads, shell and vein. Then I butterfly them, dip and fry.
When preparing them as an item in a stew like Shrimp and Black Bean Stew, the entire shrimp goes in after being rinsed.
To eat them this way, The shrimp are lifted from the stew and put on the soup plate to cool, so as to not burn the fingers.
Then, the shell is removed with the legs, the head broken from the body and reserved.
The body is eaten with a spoonful of soup and after swallowing, the head is picked up and the thumb pressed firmly into the bottom of the head to squeeze all the wonderful head juices into the mouth.
Fantastic! The natural flavors inside the head, combined with the seasonings of the stew make the head juices a taste sensation that is just awesome!
If done quickly, hardly any runs down your arm.