re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)

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What's the disadvantage of peeling them before boiling?

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I can't say for certain, I'm not a chef. But, like I said, that's just me. I've always seen them boiled with the shell on. If I had to say, the benefit would be preserving the texture and somewhat preventing overcooking. Maybe even adding to the overall "shrimp" taste to the meat? As you would use the shells in a stock. It's just the way that I would do it for a shrimp cocktail or remoulade.