Photo by Andria Lo, prop styling by Jillian Knox
The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads, so try to seek out shrimp that are both shell-on and head-on for the full experience. If that’s not an option, shell-on shrimp will also do the trick. Eat them shells and all to take advantage of their crispy yet tender texture. This recipe from chef Anthony Salguero of Popoca in Oakland is inspired by a dish he ate at La Cocina Central in San Salvador.