For cerviche, I shelled and cut up the shrimp (2 huge ones) and mixed with scallion (2, finely chopped), Jalapeño pepper (1/2 medium, seeds and veins removed, finely chopped), salt, pepper, lime juice (about 2 tbs, from one lime). I also added a small amount of hot sauce (Sriracha, instead of regular Tabasco. The taste test by "Cook illustrated" chose Sriracha as the Best and Tabasco the worst. We do not totally agree with this but Sriracha has thicker texture, less vinegary and a bit more complex). I also put few drops on the top as a garnish.
For scrambled eggs, I first removed the roe and made sure all the shells were removed (left, this is from two large amaebi). In a non-stick frying pan, I melted a pat of butter (1/2 tbs) and sautéed the roe. After one minute or so, I added beaten eggs (two large) and scrambled. I seasoned it with salt and pepper.
Since the heads were too large, I decided to just go for the inside stuff not the outer shells. In the past I have put large heads in miso soup but this time I baked it for 20 minutes in a 450F toaster oven (antennae trimed). To eat, we removed the outer shell and ate whatever inside and portion of legs that was crunchy but edible. We seasoned with some salt and lime juice.
The cerviche was kinda hot but not tongue numbingly so. The difference between Sriracha and Tabasco may be less in this type of preparation but Sriracha has a slightly sweet and complex taste beside heat. The shrimp roe scrambled eggs were interesting. Although, the roe are mostly for texture, the combination of the soft texture of the scrambled eggs was very nice and enjoyable. My wife added extra juice from the cerviche to the eggs. As far as the shrimp heads are concerned, the best stuff is inside and baking is easier than deep frying and maybe a bit more healthy to boot. We have to find a source of calcium elsewhere.