Pat Churchill, a New Zealand food writer now living in Australia, reports. “A couple of years ago I had dinner at a teppanyaki restaurant [Japanese cuisine cooked on an iron grill]. The chef put on the usual pyrotechnic display of impeccable implement control. As we enjoyed our shrimp, he asked if we would like the heads. Game to try anything once, we nodded yes and he was soon flattening them on the hotplate, squeezing them till the juices ran, turning them over and crisping them up. He delivered the sizzling hot delicacies and we were really blown away by them. They were crunchy and delicious and totally full of flavor—a bit like the crustacean version of crackling [pork rind produced by frying or roasting].”