I love butterflied fried shrimp done like that, but I don’t fry at home. We’re in Savannah (from Cape Cod) for a few weeks and I’m looking forward good local shrimp. When I can find US Gulf shrimp to cook at home, I use a pair of sharp kitchen shears to cut through the top of the shell and down into the meat so I can get the vein out - leaving the tail intact after I peel the shell and clean the shrimp but I don’t cut all the way through. I open them and usually stuff them with a mix of bread crumbs, crab, garlic, and lots of butter…
