Shrimp are a great, relatively quick-cooking, protein option and contain calcium, iodine, and omega-3 and omega-6 essential fatty acids which are important for brain and immune system health. Choose wild American shrimp, large or jumbo size for the recipes that follow. Peeled, deveined shrimp are also available for a shortcut.

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Grilled Shrimp

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

2 garlic cloves, crushed

1 teaspoon dried 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. Grill until shrimp are opaque about 3 minutes on each side. Serve immediately with salad or your preferred side dishes.

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Shrimp with Orzo

1 1/2 pounds fresh or frozen large shrimp in shells

2 lemons

1 cup dried orzo pasta

4 tablespoons Greek extra virgin olive oil

2 garlic cloves, minced

1/2 teaspoon Greek sea salt

1/8 teaspoon crushed red pepper flakes

2 cups sliced zucchini

1/4 cup thinly sliced red onion

1/4 teaspoon freshly ground black pepper

2 tablespoons water

2 tablespoons snipped fresh dill

Thaw shrimp, if frozen, then peel and devein. Leave tails intact, if preferred. Rinse the shrimp in cool water, then pat dry with paper towel. Using a vegetable peeler, peel the zest from one of the lemons and cut into thin slivers, set aside. Squeeze 1/4 cup of the juice from 1 1/2 lemons. Set the remaining lemon half aside. Cook the orzo according to package directions, then drain. In a 10-inch nonstick skillet heat 2 tablespoons of the oil over medium-high heat. Add the shrimp, half of the garlic, half of the salt, and all of the crushed red pepper. Cook and stir for about 2 minutes or until the shrimp are opaque. Stir in 2 tablespoons of the lemon juice. Transfer the mixture to a heatproof baking dish and cover to keep warm. Heat the remaining oil in a skillet over medium-high heat. Add the zucchini, onion, pepper, and the remaining garlic and salt. Cook about 5 minutes or until zucchini is tender, stirring occasionally. Add the water and the remaining 2 tablespoons of lemon juice, stirring to deglaze the pan. Stir in the cooked orzo to heat it through. Stir the shrimp mixture into the orzo mixture and top with the dill and slivers of lemon zest. Add a squeeze of juice from the reserved lemon half on top and serve immediately.

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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, if preferred

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.