There’s nothing worse than rubbery shrimp. That’s what happens when you overcook it. All seafood is delicate, but shrimp especially so.

First, soak it for an hour in salted water to plump it. Drain and dry with paper towels. Heat olive oil or butter in a skillet on high, then reduce to medium. Add the shrimp (peeled or not, heads and legs removed).

Sauté for about two minutes a side or until it turns white. Cooking time depends on size of shrimp. Remove immediately.

For Cajun shrimp, add dashes of oregano, cayenne pepper, minced garlic and red pepper flakes to the oil.

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