I have a question about the recipe "Flamin' Cajun Shrimp" from fiveandspice. How do you feel about me using the little scissors-style shrimp de-veining tool I bought at Williams-Sonoma to cut down the back of each shrimp? I'm thinking that besides de-veining, it will make them easier to peel after cooking, and will allow more sauce to penetrate. This sounds really good. I am definitely going to try this with a friend, along with the scallops with the scallion/tarragon/creme fraiche sauce. Both recipes sound right up my alley.