Editor at large Susie Middleton uses an unusual technique for preparing the shrimp in her Crab & Scallion Stuffed Shrimp: she butterflies them from underneath. This way, she’s able to flip the tails up on the shrimp before baking, giving them a jaunty look. The technique is simple, but it’s a good idea to buy a few extra shrimp in case you rip one or two while getting the hang of it. Be careful not to buy “easy-peel” shrimp, because they’ve already been deveined from the top side and won’t work for this technique. Start by rinsing the shrimp and peeling them down to the section closest to the tail. Then follow the directions below.