I'm a little embarrassed to admit how long I avoided buying shell-on shrimp for fear of having to peel and devein them. It just seemed so intimidating, so messy, and so fraught with potential shellfish failure. I love shrimp too much to have it fraught with anything.
Then I went to culinary school, and the day came when I was handed a pile of shrimp and told to get to work. I'll tell you what I learned that day: Peeling and deveining shrimp isn't nearly as hard as I thought. Here's how to do it, exactly the way I was taught.