Preparation

1. Place the shrimp in a colander and wash them thoroughly under cold water to remove sand, dirt and debris such as grass and seaweed that often is on fresh shrimp.

2. Pull off the long, stringy antennae, which pop off easily in your fingers. While cooking the shrimp with the antennae on is fine, they just get in the way and can be difficult to get off the grill grates if they fall off the shrimp and stick while cooking.

3. Cut a slit along the back of the shrimp and pull out the vein. This step is optional, with many people preferring to save time and leave the vein intact, but if the vein is particularly large and dark, it might contain a great deal of sand that can make the shrimp gritty.

4. Season with your choice of seasonings and spices. Popular options include fresh lemon juice, basic salt and pepper, and seafood seasoning blends. Shrimp benefit from the addition of spices, but avoid overpowering the shrimp flavor.

Grilling

1. Brush the shrimp with a bit of cooking oil that has a high smoking point such as peanut oil, olive oil or coconut oil.

2. Place the shrimp in a grilling basket or stick them on skewers for easy grilling without the risk of them falling through the grill grate. This is essential when grilling small, medium and even large shrimp, but jumbo and colossal shrimp can be grilled directly on the grate. If you are using skewers, thread the shrimp on from belly to back rather than lengthwise.

3. Preheat the grill to medium or medium-high heat. Avoid grilling shrimp with high heat because they're likely to overcook.

4. Place the shrimp on the grill and cook them for about three to four minutes per side, depending on the size of the shrimp. Skewers and grilling baskets make it quick and easy to turn the shrimp, but you also can turn shrimp individually with tongs.

5. Remove the shrimp from the grill immediately when they turn opaque with bright orange and white coloring. Shrimp are easy to overcook, which means dry, rubbery meat, so watch the color closely.

Steaming

1. Fill the base of a steamer pot with water up to the fill line or so it's about 1 inch below the level of the steamer basket. Bring the water to a boil; reduce the heat if the water boils up into the steamer basket or you'll end up boiling the shrimp instead of steaming.

2. Place the shrimp in the steamer basket and lower the basket into the pot of water. Place a lid over the steamer basket to keep the steam contained around the shrimp.

3. Steam the shrimp for about five minutes or until they turn opaque with bright orange and white coloring. The shrimp don't require stirring because the steam rises and distributes throughout the basket. Pull the basket out of the steamer pot and pour the shrimp onto a serving plate.

Sauteing

1. Preheat a skillet over medium-high to high heat, along with your choice of butter or cooking oil to lubricate the pan. A wok also works well for sauteing shrimp if you want to make a stir-fry dish with vegetables and sauce.

2. Add your choice of vegetables to the pan, if desired, and stir frequently for two to three minutes or until they begin to soften. You might cook only onions, garlic and peppers to impart a bit of flavor to the shrimp, or add vegetables such as broccoli, carrots, asparagus and baby corn to make a shrimp stir-fry.

3. Add the seasoned shrimp to the hot pan when the vegetables soften a bit or if applicable, the onions develop translucence. Turn the shrimp and vegetables regularly to prevent sticking and ensure even cooking. Instead of stirring the shrimp, which can dislodge the heads, flip the pan with your wrists to toss the ingredients, or turn them over gently with a non-metal spatula.

4. Saute the shrimp for about five to seven minutes or until they turn opaque, orange and white. The total cooking time depends on the level of heat and size of the shrimp, so carefully observe the shrimp for color changes to avoid overcooking.

5. Pour sauce over the shrimp and vegetable mixture, stirring it in gently in the last 30 seconds to one minute of cooking, if desired. Sauce is optional, but stir-fry in particular usually includes a sauce for extra flavor. Try a mixture of brown sugar and soy sauce for a sweet glaze, or add other ingredients such as honey, peanut butter, teriyaki sauce, hoisin sauce or chili sauce. Alternatively, stir in a mixture of lemon, butter and garlic make shrimp scampi.