Fresh, unpeeled, large (16/20 per pound or 21/25 per pound size) Shimp
Don’t buy peeled and deveined shrimp. The technique won’t work!
Peel the shrimp and butterfly FROM THE UNDERSIDE OF THE SHRIMP. Leave the membrane over the top of the shrimp intact.
Dip the shrimp into the marinade and lay skin-side up on work surface. Make a small ball of the risotto with a melon baller and fold the tail over the rice ball. Completely cover the rice ball with the shrimp and the tail should touch the work surface. Splay out the tail. Transfer to a cooking tray or a pie pan for baking. Repeat with the remaining shrimp.
When ready to serve, place in a 250 degree oven for about 6 minutes to just cook the shrimp. Cook at too high a temperature the tails will curl up randomly.