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Shrimp tend to hover near the bottom of the food chain in the shellfish world. They lack the luxurious cache of lobster and uni and the chef appeal of scallops; and as far as locality is concerned (for diners on the East Coast at least) they simply can’t hold a candle to oysters, mussels, and clams. And yet, Park Slope’s just-opened Prawn Shop has elected to shine a spotlight on the sorely unsung crustacean,...