• If using frozen shrimp take them out of the freezer and put them in the fridge overnight. For fresh shrimp, skip directly to the next step.
• Hold each unpeeled shrimp by the tail and pull off the legs with your forefinger and thumb. Then unwrap and remove the thin shrimp shell leaving the tail intact. (I like to keep the tails on for appearance, but you can take them off if you want!)
• Using a small sharp paring knife, cut a shallow slit/incision along the top/back of the shrimp all the way down to the tail.
• Use the tip of the knife to lift out the black vein in the shrimp. Discard the shells and veins (intestinal tract).
• Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry. Make sure the shrimp are thoroughly dry before following one of the cooking methods.

Roasted Shrimp

• Preheat the oven to 400 degrees F.
• Lay the shrimp in a single layer on a rimmed baking sheet. Drizzle the tops with olive oil, salt, and pepper.
• Roast in the oven for about 5 minutes.
• Remove the medium-large shrimp from the oven when they are bright pink and in the shape of a C. Once shrimp closes into an O they are O-vercooked.

Sauted Shrimp

• Heat a skillet with butter or oil over medium-high heat.
• Add shrimp in a single layer and season as desired.
• Cook 1–2 minutes per side until pink and opaque.