Shrimp will have more flavor if sautéed in the shell, but your guests will then have to peel them while they are hot and oily. The choice is yours. Because they don’t need to be cooked over the same extremely high heat that scallops demand, any oil or cooking fat can be used.
– 1½ to 2 pounds headless shrimp.
– 2 tablespoons butter or olive oil.
Step 1:Rinse the shrimp and, if you wish, peel and devein them. In a sauté pan, melt the butter over high heat.
Step 2:Add the shrimp and toss and stir for about 3 minutes for medium shrimp in the shell to about 5 minutes for jumbo shrimp, or until the shrimp turn bright orange. Season with salt and pepper.