One man's take on the shrimp system: A guest column

Dear dedicated readers, I hate to repeat a subject so early on but my pal John Thornton has collected his thoughts on my shrimp system and on the joys of shrimp and white wine. I figured it's appropriate to share with you since he and I are once again off to Shrimp Lovers' Tuesday tonight. Here it is, unedited, in the words of the observer.

John Thornton on the shrimp system

It must've been about ought five or six when I was first introduced to Nate's shrimp system. I was a loud-mouthed young buck in those days, veins full of piss and vinegar, thought I knew everything there was to know about eating the various shellfish, including shrimp. Nasty Nate (as we called him those days) invited me to accompany him to "Shrimp Lovers Tuesday" at the local Red Lobster. Owing to my fondness for the Cheddar Bay Biscuits, I agreed.

What I witnessed next changed my dining self forever. When our shrimp arrived, I sat in awe and watched a seasoned master practice his craft. Nate's efficiency of dissecting the little crustaceans was marvelous. Each move of the fork methodical, not a single wasted slice of the knife. It was as if he was channeling Black Flag's "The First Four Years" into an eating system. It was easily the densest batch of jams I had ever seen.

This was my introduction to "Nate Rogers' Shrimp System." Each time I dine at Red Lobster, I use this system.

*Cue "Like a Rock" by Bob Seger*