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1
Peel the shrimp, leaving the tail intact if you like picking them up and sucking the meat out of the tail end.
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2
Remove any black digestive tracts.
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3
Heat the oil in a wok or a heavy saute pan, scatter in the garlic, and toss the slices in the hot oil for about 1 minute without browning them; then add the shrimp, season with salt and pepper, and stir-fry for about 2 minutes, until the flesh has turned opaque and rosy.
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4
Splash in the wine, cook down slightly, scatter parsley and/or other herbs on top, and theyre ready to go.
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5
To make a more substantial dish, scatter in several mushrooms (halved if big), and stir-fry with the garlic for 2 or 3 minutes.
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6
When you add the shrimp, toss in about 1/4 cup frozen peas or a small handful of pea pods or sugar snaps and a couple of scallions, sliced lengthwise.
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7
Chunks of asparagus are good, too, when in season.
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8
A nice shrimp salad is always good.
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9
You can also reheat the shrimp and add either fresh ripe chopped tomatoes or a canned tomato squeezed with a little of its juice, to make a sauce for pasta.
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10
Recently I had a small treasure trove of cooked shrimp, and I cooked some thin-sliced fennel in a bit of olive oil and water until tender, then added about six shrimp, and had this over some fast-cooking polenta for a very quick supper.
