Leaving the shells on shrimp protects the delicate flesh underneath from the searing heat of a skillet, an oven or a grill. Once cooked, the shrimp is more moist, more tender. Tastier, too, as the shell infuses the shrimp with extra flavor.

Only problem: Eating the shrimp.

Some people just eat the shrimp shell and all (I often do). Others fuss around, prying the shell off the cooked tail with fork or fingers before popping the shrimp in their mouth. Some compromise by putting the shrimp in their mouth and using tongue and teeth to separate shrimp from shell. The shrimp gets eaten, the shells are neatly spit out. This tactic is much easier now that many shrimp are sold with their back shells already split open.

Serve the shrimp with Asian noodles and other prepared items picked up at your local market.

Menu

Spring rolls

Chili-soy shrimp stir-fry

Asian noodles

Chinese broccoli

Lemon tarts

Tips

Speed up the thawing of frozen shrimp by soaking in cold water 30 minutes.

Chinese mushroom soy sauce is saltier and more intense than American- or Japanese-made soy sauces. If you substitute another brand, adjust amounts accordingly.

Beverage pairing

Sauvignon blanc from New Zealand has the tropical profile and enough body to stand up to the shrimp. An ice-cold beer or lime-kissed sparkling water are other alternatives.

Chili-Soy Shrimp Stir-Fry

Preparation time: 5 minutes

Cooking time: 5 minutes

Yield: 4 servings

1 pound fresh or frozen large shrimp, shell-on

1 tablespoon oil

3 cloves garlic, minced

1 tablespoon each: mushroom soy sauce, Asian chili paste

1 teaspoon toasted sesame oil

Heat oil in wok or large skillet on medium-high heat. Add garlic; cook, stirring, until golden, about 1 minute. Add shrimp; stir-fry 30 seconds.

Add mushroom soy sauce, chili paste and toasted sesame oil to the skillet, tossing with shrimp to coat well. Stir-fry until the shrimp are just cooked through and the sauce ingredients have thickened slightly to glaze the shells, about 3-4 minutes.

Per serving: 135 calories, 38 percent of calories from fat, 6 g fat, 1 g saturated fat, 168 mg cholesterol, 2 g carbohydrates, 19 g protein, 555 mg sodium, 0 g fiber