1. Recipes often call for shrimp to be peeled and deveined. Except for the largest shrimp, however, there's neither danger nor distaste in leaving the vein where it is. (If you're butterflying your shrimp, deveining occurs anyway.)

2. Because virtually all shrimp are quick-frozen at sea and then defrosted for sale, we often get asked if it's OK to refreeze them. We've done it for years without any problem to keep whatever shrimp didn't make it into dinner that night. Later, thaw them out in a bowl or sink filled with tap water.

3. The only bad way to cook shrimp is too long. An overcooked shrimp is a rubbery shrimp, unless, of course, it's a mushy shrimp. Either way, it's a waste of taste.