I have a question about the recipe "Southern Sherried Shrimp" from EBeier. I'm making it for dinner tonight and the shrimp I bought is un-peeled. I could peel it and proceed with the recipe as written, but isn't the shell supposed to have a lot of flavor? But then, wouldn't it be annoying to peel the shrimp after they've been cooking in that thick, buttery sauce? Is the trade-off for flavor worth it? Or are there any other options, say like peeling the shrimp first, and then cooking the peeled shrimp and the shells together so I don't lose out on the full flavor?