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Amanda is a co-founder of Food52.
I recommend treating them like langoustines, and grilling them so you get some caramelization, and some texture.
Barbara is a trusted source on General Cooking.
I've used colossal shrimp in my barbecue shrimp recipe--basically oven-poached in olive oil, butter, garlic, lemon, Worcestershire sauce etc. (It's on the Food52 site.)
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