Shrimp are a versatile ingredient and a relatively quick cooking option for weeknight meals. With calcium, iodine, and omega-3 and omega-6 essential fatty acids, important for brain and immune system health, shrimp are often the most affordable and readily available shellfish in local markets. Choose wild American shrimp, large or jumbo size for the recipes that follow. Peeled, deveined shrimp can be purchased for a shortcut. With just 60 calories for a 3-ounce serving, shrimp are also relatively low in calories.

Grilled Shrimp

24 jumbo shrimp (about 2 pounds), peeled and deveined with tails intact

2 garlic cloves, crushed

1 teaspoon Greek oregano

1/4 cup Greek extra virgin olive oil

2 tablespoons fresh lemon juice

Greek sea salt and freshly ground pepper, to taste

Stir together the shrimp, garlic, oregano, oil, and lemon juice in a large baking dish or bowl. Cover, and refrigerate, stirring occasionally, for 30 minutes. While the shrimp are marinating, soak 8 wooden skewers in water for at least 20 minutes, or if preferred, metal skewers can be used without the need for soaking.

Preheat grill to medium-high. Skewer the shrimp and season with salt and pepper to taste. Grill until shrimp are opaque about 3 minutes on each side. Serve with a salad such as the following which is topped with walnut dressing.

Salad with Walnut Dressing

2 cups Romaine lettuce, shredded 

1-2 medium tomatoes, chopped 

1 small red onion, chopped

1 cup raw chopped kale

1 cup shredded red cabbage

1 cup arugula, watercress, or baby spinach

1 medium red bell peppers, sliced 

2 small cucumbers, chopped

1-2 medium carrots, shredded

For the Walnut Dressing:

1/4 cup red wine vinegar

1/2 cup water

1/4 cup walnuts

1 garlic clove

2 teaspoons Dijon mustard

1/4 teaspoon dried oregano

Greek sea salt and freshly ground pepper to taste

Add the vegetables to a large salad bowl. To make the dressing, combine all the ingredients in a blender or food processor and process until smooth. Season with salt and pepper to taste. Store any leftover dressing in a tightly covered container in the refrigerator to use later. Add two tablespoons of the dressing per person to the salad and toss. Serve immediately, topped with cooked shrimp.

Garlic Shrimp

2 pounds shrimp, peeled and deveined, tails left on, if preferred

4 tablespoons Greek extra virgin olive oil

3-4 garlic cloves, sliced

A pinch of red pepper flakes

1 tablespoon dried oregano

Salt and freshly ground pepper

1 medium-sized lemon, zested and juiced

2 tablespoons chopped, fresh parsley

Cooked rice

In a large saucepan over medium high heat, cook the garlic in the olive oil for 1 minute. Add the red pepper flakes, oregano, shrimp, salt, and pepper to taste. Stir in the lemon zest and juice and continue cooking over medium heat. Cover the saucepan, reduce the heat, and simmer until the shrimp are cooked through. Sprinkle with chopped parsley. Serve immediately over cooked rice, bulgur, or pasta with fresh bread and a side salad.