Shrimp as easy as cooking gets

SEAFOOD | Just a few ingredients make for a tasty spring, summer meal

Aside from overcooking, it's hard to go wrong with shrimp.

Whether you broil, grill, stir- or deep-fry them, the briny, fresh taste of shrimp makes a savory spring or summer meal that cooks quickly and pairs well with crisp salads and easy-to-drink sweet white wines.

Take a simple approach, tossing the shrimp with just olive oil, kosher salt and freshly ground black pepper. Or reach for complex flavors, dousing them in a blend of melted ghee and curry powder.

This recipe for shrimp marinated in coconut milk and lime juice has a tropical taste. But if you'd rather skip the coconut milk, follow the recipe using just the lime juice and a bit of tequila for a margarita-inspired dish.

Very large shrimp are the easiest to grill. And high-quality specimens can taste almost like lobster. But these can be pricey. Smaller shrimp can be substituted, but you might need to reduce the cooking time.

Smaller shrimp are easiest to grill when skewered. Bamboo skewers are inexpensive. Just soak them in water for about 30 minutes before they go on the grill (this prevents them from burning).

Just remember, whatever your cooking technique, shrimp cook very quickly. As soon as the meat is solid white or the shells are pink, they are done. Large shrimp need 1 to 2 minutes per side. Smaller can take less than a minute.

AP