His advice - "fry them in their shells until crispy. Toss with nauc chum, mint and cilantro. So simple. Soooo good"
I took his recommendation in spirit (because I had no nauc chum, mint or cilantro in the house) and tossed them in some arrowroot flour seasoned heavily with salt and pepper and deep fried them.
My first step was to soak them in cold water, changing the water every 10-20 minutes. After five or six changes of water I set the shrimp on a paper towel to dry.
Thanks for the great advice Jamie!