Local shrimp, that’s what we wanted. They have them for sale in Charleston at the grocery stores. (Note: This area has the weirdest grocery store names in the country, Piggly Wiggly is one, Harris Teeter is another.)
We prepared a “classic” Charleston shrimp boil — take the New England clam bake and substitute local, South Carolina shrimp. Or do the same with the Door County fish boil.
The South Carolina local shrimp tasted a bit more earthy than what we’re used to, and we liked it. Maybe it’s the river deltas that impart that flavor instead of whatever the water’s like in Indonesia. They’re definitely fuller-bodied than your average shrimp. Try some when you have a chance.