Let’s talk about the health issue: Did you know that three ounces of shrimp has fewer than 85 calories and has a very low fat/high protein ratio? And although you may have heard that they are high in cholesterol, if they aren’t deep-fried in batter and/or butter, they actually don’t contribute negatively to your cholesterol level.

And now, to the the issue of preparation: You need to start by selecting good quality, fresh shrimp. Ask your fishmonger what varieties are the best and the freshest at the time. Some popular varieties are brown, white, pink, jumbo, rock and tiger shrimp. When deciding on amounts, a good rule of thumb is one third of a pound  of shelled shrimp per person. If you buy frozen shrimp, be sure to allow them to thaw out in the fridge before using them in a recipe.

No matter what recipe you are using, here are some useful pointers:

1. First and foremost, you want to make sure you aren’t cooking bad shrimp. One clear indication is smell. If they give off an intense odor of ammonia, then they are done for and the only thing to do is to head to the store for a new batch. Shrimp that are just starting to turn can sometimes be salvaged by rubbing them with baking soda and putting them back in the fridge for about ten minutes. Then pull it out and wash of the baking soda very well before cooking. To be safe, when in doubt, throw it out!

2. I recommend peeling the shrimp before you cook it, as it is much easier than afterwards.

3. Be careful not to overcook the shrimp, lest it become rubbery and dry (a sure fire way to scare you and your family off of shrimp for good).

4. If you are boiling the shrimp, you’ll know that they are ready when they start floating.

There are a lot of great, simple and healthy recipes for shrimp out there. Here’s one to get you started on the right track.

What you need:

- 1 lb boiled shrimp (if cooking yourself, remember, they’re done when they float!)

- 1 C freshly minced parsley

- 1 C lemon juice (watch out for seeds!)

- 3 Tbs fresh, minced garlic

- 2 Tbs extra virgin olive oil

- 1 tsp salt (I recommend Kosher salt, but any will do)

- 1 tsp pepper

What to do with it:

Put garlic and oil into a pan over med heat. Cook just until the garlic begins to smell good, then add the lemon juice, parsley, salt and pepper. Then put this mixture into a large serving bowl, dump in the cooked shrimp and toss together. Put in the fridge to chill, then serve and enjoy!