Where does the substance lie with seafood?

There is one thing most people hate about shrimps and other crustaceans: their exoskeletons, which one needs to do away with (most of the time) in order to dine on these delicacies (which some people do hate, others are allergic to, and the Jewish deem abominations - the former two I can get, but the latter)...

Still, what every cook with some understanding of his art can tell you is that all sorts of food have all sorts of scents all over their whole structure. For example, we don't eat orange or lemon peels on their own, but they are commonly used for their wonderful aromas - and this is also a fact with crustaceans: if you want to get the best out of your shrimps, you should always boil or cook them with their shells intact and take them out later on; this will enhance their flavour most gloriously indeed, a fact you need to be aware of with lobster as well.

Note, however, that some dishes work against principle - always keep that in mind! I find many seafood substitutes quite enjoyable, in fact, so you should not right them out of the map either...