BLUE RIBBON BRASSERIE
7 Sullivan Street bet. Prince & Spring Streets
I love this dish. It reminds me of growing up on the Gulf Coast. It's an appetizer portion, but I've had it as a #singlegirldinner: three enormous head-on shrimp, simply boiled and served ready to peel and eat, with the shells still hot to the touch. Meaty and delicious. Brighten it up with a squeeze of fresh lemon juice, then dip the shrimp into the side of homemade aïoli, which is covered with a thick coat of Cajun spices. And don't forget to do what we do down South—as vulgar as this may sound: You've gotta suck on them heads.