Tip: frozen shrimp

Shrimp freeze remarkably well. I fun quick tip is to keep a bag in the freezer and then every once and a while when you want to add a little flare to your salad, soup or entree, take a couple out, thaw them for a minute or two under warm water, shell and devein them if their not already then pop'em in the broiler just until their cooked and start to char (see photo). It super easy, restaurants so it all the time so you should too.

Tip: Shrimp (avoid foreign-farmed, trawled and tiger shrimp, eat wild-caught northern shrimp, pink shrimp and spot prawns from Canada and northern U.S.) (from www.nrdc.org/oceans/seafoodguide/page4.asp)