Hi everyone! I'm new to this board - so first I want to say thanks for all the great recipes I've already copied! Some wonderful crock pot recipes, especially!

I've always been intimidated by fixing shrimp - can't stand handling anything with legs/tail/head (I don't fix fish much, either, but I'm a goldfish lover). I don't really know how to deveine or de-tail or skin... and since eating some shrimp at Nakato last night I think I'd like to learn! The chef cooks the food at your table, and so I watched him cut the tails off, cut the shrimp into pieces and fry it...when I put it in my mouth it fairly melted, and was gone in a flash. It was served with a dark thin ginger sauce, and a creamier pinkish sauce. If anyone can tell me what kind of shrimp to buy, or how to prepare them in order to cook them like this, I'd be very grateful! Also, does anyone have any ideas about the sauces?

Any other favorite shrimp recipes would be very much appreciated! Thank you so much for your time and ideas!

Valorie