Alias was fairly good tonight. Too bad I can't spoil to the west-coasters about how Vaughn...uh, can't say, can I!
We had our beef and shrimp fondue while watching. That electric fondue pot has turned out to be a great investment. The thermostat keeps whatever is cooking from getting too hot, be it the cheese or oil. And it's a relaxing way to eat, because the food doesn't get cold on the plate, so the pacing is easier.
A couple of tricks with the shrimp. First, get them from a really good fishmonger. We've found a good one, never have to worry about freshness. Second, when prepping the shrimp, it pays to a) cut through the back of the shells first - I use a small pair of scissors, the sort normally used for trimming moustaches, that kind of thing. B) Devein the shrimp underwater - the veins don't stick to everything that way. C) Cutting through the backs of the shells makes them easier to remove - but save the shells for making stock someday. D) Let the shrimp sit in the refrigerator for a few hours before cooking, covered in well-salted water. Believe me, this makes the shrimp taste better when you cook them.