Peeled shrimp may be convenient, but here the shells--and heads if you are lucky enough to find them still on--are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.
Tip: Shrimp with heads can be hard to find, but they add a depth of flavor to dishes. Look for them in ethnic markets or large supermarkets. (If you can't find them, substitute uncooked shell-on shrimp.) For help choosing sustainable wild or farmed shrimp, go to seafoodwatch.org.
2 1/2 lean protein, 1/2 fat