Immediately add the shrimp to the marinade, and toss to coat. (There will be very little liquid in the bowl.) Allow to cool, and marinate in the refrigerator for 2 to 4 hours, tossing shrimp once ...

Thawed shrimp cooks more thoroughly and quickly; it's also less likely to become rubbery and will more readily absorb seasoning or a marinade. Does cooking shrimp with the shell on give more flavor?

Think: a bed of creamy goat cheese-infused polenta topped with pan-fried shrimp marinated in fresh herbs for a dynamite combo ...

The honey will slide right off -- no muss, no fuss. Coat the shrimp with marinade and set aside them for at least 1 hour. You only need enough of the marinade to coat the shrimp. Reserve the ...