Know this: wait times are routinely long and frustrating. But the payoff is
worth every minute lost to time. The hours spent thumb-twiddling outside
will eventually get you a wax-paper-draped table inside and a
bib tied around your neck. You'll then feast (with your hands!) like never before on frigid oysters, crab of different persuasions, crawfish when
they're in season and good ol' shrimp. Ask for everything "Whole-Shabang," in which the food is coated with an ingenious concoction made from butter, lemon juice, Zatarain's and lots of garlic--basically every flavor they have mixed into a bag.
Opting for mild is sufficient. Anything hotter requires eye protection, lest
that stuff accidentally splashes into your sockets and causes
blindness. The shrimp soaks up the sauce like a sponge and gives you the
most bang for your buck. Strip each critter of its head, suck the fatty goop
from its skull, being careful not to let its sharp appendages poke you a new
orifice. Dig into the underbelly, and disrobe it of its shell and tail. Eat
the spindly legs and take the sweet meat for once last dip in that sauce
before eating. This is what you've been waiting for.
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