Instructions

1. Defrost frozen shrimp in the refrigerator overnight or in a bowl of cold water in the sink just before cooking. To clean them, peel off the shell starting near the legs; keep the tail on if you wish. Devein it by using a paring knife to make a shallow slice down the length of the back, above the dark vein; use the tip of your knife to lift out and remove the vein. Rinse under cold water.

2. Season the shrimp with salt and herbs and spices of your choice if you plan to grill, sauté or roast them. You can also marinate them, but avoid marinade that is too acidic -- otherwise, the shrimp may become tough. If you plan to poach your shrimp, season the water instead with lemon, Old Bay seasoning, or any combination of herbs, spices and aromatics you wish.

3. Poach the shrimp in a large pot of simmering water for up to 10 minutes, depending on size, or grill them for up to four minutes on each side; thread them onto two parallel skewers to make flipping them easy. To roast shrimp, spread them in a single layer on a sheet pan and roast for about 10 minutes at 400 degrees Fahrenheit. However you cook them, keep a close eye on them and remove them from the heat when the flesh turns opaque and pink and they form a "C" shape.