I always remove the tails for any kind of pasta (or "messy") dish with shrimp...
so you just have to use your fork and not handle the tails and juggle a napkin all the time...
and they do add a lot to the stock, because a lot of them have meat that is just wasted when served tail on...
and the little pink bahstads can be slippery! (Oops, sorry dear, are you sure your is eye OK? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />)...

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