Sauteed Coonstripe Shrimpsies

1. Pour yourself a glass of white wine

2. Heat ¼ cup olive oil in a wok or large saucepan

3. Sautee 2-3 cloves of chopped garlic for about a minute

4. Toss those bad boys in the pan (whole!), stir for another minute

5. Pour about half a glass of your wine in the pan, cover

6. Toss/cover/cook until they turn pink and opaque

7. Add salt and pepper to taste, and a nice squeeze of lemon

For Italian: add butter to the shrimp, toss with cooked pasta, top with Italian parsley

For Asian: replace olive oil with sesame oil, and add a splash of fish sauce. I like to make a light salad with lettuce, red cabbage, cilantro, basil, mint, sliced red pepper, and scallions, and top that with cooked rice noodles. Toss in a sesame vinaigrette. Top with cooked shrimp, peanuts and cilantro. And sriracha, of course.

• What about the shells? Embrace the mess! Use your hands.