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This is not a callout to all the short people. I just received a couple pounds of 2 day old gulf shrimp with the heads on (8-10 count with the heads on). I have never cooked with fresh shrimp before. I am thinking about using the heads and shells to make stock for jambalaya and grilling the flesh lightly seasoned. Any other thoughts on preparation?

Skewers, Cajun or Jerk Seasoning, a grill and some spiced up rice.

Probably the most unhealthy thing on earth, but shrimp scampi is like heaven on earth.