Known for their roasted and slow-cooked meats at Taqueria Ramirez, Tania Apolinar and Giovanni Cervantes partnered with chef Carlos Barrera to open a new seafood-focused wine bar this year. Here’s what a full day of prep looks like at El Camarón Peludo in the West Village. First, fresh shrimp from Sinaloa, Mexico; Ecuador; and more locales are de-shelled and de-veined for three central shrimp dishes.