Shell Or No Shell, That Is The Question

Actually the answer to the question, lies within.  So I made this really simple and delicious meal last night.  Four different components to this meal.  I like meals that are just simple, basic ingredients, good for you, balanced and yet it feels like you are in a fancy restaurant.  Grilled shell-on shrimp, grilled fresh pineapple slices, grilled fresh green beans and garlic buttered bow tie pasta with fresh basil, parsley and shaved Parmesan cheese.  When I say "grilled", I really mean "wood fire grilled to perfection".  I tossed the shrimp in olive oil, lemon pepper, Old Bay seasoning and Kosher salt.  Sliced up one whole pineapple and grilled them in the buff.  Whole green beans with Kosher salt, fresh cracked pepper, Trader Joe's 21 Seasoning Salute and a drizzle of olive oil.  Boiled up the pasta and tossed it in a pan with butter and fresh garlic and just before serving I tossed in the chopped fresh basil and Italian parsley and topped it all off with shaved Parmesan.  So, back to the question...I have never made shrimp with the shell-on.  I always buy it raw, but never with the shell-on.  The fish dude behind the counter was talking to us about "the shell is where the flavor is".  I must agree with the fish dude.  He knows what he is talking about.  There was a distinct difference between shell-on and shell-off shrimp.  Super easy to peel the shells off and it keeps the shrimp from drying out.  Yummy, all the food groups, and smiles on the faces.  What could be better then that?  So, the answer to the question is shell-on.  You must always leave the shells-on.