Whether it’s lunch, dinner or a simple snack, shrimp can add the kick to any ordinary meal that makes it extraordinary.

One of the best parts of summer is the availability of fresh seafood like shrimp.

Of course with modern transportation and flash freezing seafood is available all year round, but that’s not the same as freshly caught, whether it is fish, shrimp, scallops or oysters.

When it comes to oysters my favorite way to eat them is on the half-shell with a squeeze of lemon. Occasionally I add a little horseradish sauce but plain and ice cold is my favorite.

Of course most of us are familiar with the saying “you should eat oysters in the months with an R in them.” That stems from two lines of thought, one being that oysters will ruin quickly and you cannot freeze them in the shell so they must be refrigerated and transported quickly. The second reason that most people will tell you that oysters are at their best in the fall and winter is because they spawn during the summer and they are softer during this time. But I will tell you this, if you are down Florida anytime of the year and you can get fresh Apalachicola oysters you should order them on the half-shell and enjoy them.

Shrimp is the perfect summertime treat for quick cooking and delicious recipes. Just like when you buy fish, shrimp should smell fresh and not the least bit fishy. They should be firm and translucent looking. The key to really good shrimp is to not over cook them and to cook them simply.

Marinated shrimp

2 pounds of shrimp

Salt and black pepper

1 teaspoon liquid crab boil

4 garlic cloves

1 medium red onion

2 celery ribs, chopped

1/2 cup olive oil

1/4 cup balsamic vinegar

Peel and devein the shrimp. Cover them with water seasoned with salt and pepper. Add the liquid crab boil and garlic. Bring to a boil and then cook just until the shrimp turn pink. Drain the shrimp and place them in a deep bowl with the cooked garlic. Cut the onion in half and cut each half into thin slices. Add celery for extra taste. Whisk together the olive oil and balsamic vinegar, then pour over the shrimp and stir to combine. Add a little salt and pepper. Cover and refrigerate overnight. This is great served with crackers as an appetizer or over mixed greens for a light salad.

Barbecue shrimp

2 cups of butter

2 cups of margarine

6 ounces of Worcestershire sauce

1 teaspoon Tabasco sauce

4 teaspoons salt

1/2 cup black pepper

1 teaspoon rosemary

4 lemons sliced

1 cup dry white wine

4 cloves garlic peeled

8 to 10 pounds of unpeeled fresh shrimp

Melt the butter and margarine in a large saucepan over low heat. Add the Worcestershire sauce, Tabasco sauce, salt, pepper, rosemary, lemons, wine and garlic and mix well. Arrange the shrimp in a large baking dish or 2 medium dishes and pour the butter mixture evenly over the top, stirring until the shrimp are covered and coated. Bake at 400 degrees for 15 to 20 minutes or until the shrimp just turn pink. Serve with crusty French bread and salad.

For years my family attended a medical conference that was in Sandestin and one of our favorite places to eat was the Elephant Walk by the Sandestin Resort. This is their grouper recipe and it is delicious.

Grouper Elizabeth butter sauce

Zest and juice of 2 oranges

Zest and juice of 1 lemon

Zest and juice of 1 lime

1 head of fennel, julienned (you can omit this if you cannot locate fennel)

2 shallots, julienned

1 bay leaf

3 to 5 peppercorns

1/2 cup white wine

2 cups cream

6 sticks of unsalted butter, softened

Grouper

4–8 ounce grouper fillets

Salt and pepper to taste

2 teaspoons butter

1/4 cup white wine

Crabmeat topping

12 ounces of the butter sauce

1/4 cup chopped fresh chives

1/2 cup chopped peeled tomatoes

8 ounces lump crabmeat, picked over to remove shells and flake

Garnish

1/4 cup sliced almonds, toasted

Preheat the oven to 400 degrees. Begin making the butter sauce. Combine the zests and citrus juices, fennel, shallots, bay leaf, peppercorns and white wine in a large skillet. Cook until reduced by one-half, stirring constantly. Stir in the cream.

Cook until reduced by half, stirring constantly. Add the butter a small amount at a time, stirring until smooth. Discard the bay leaf and peppercorns.

Turn off the heat. Season the grouper fillets on both sides with salt and pepper. Heat the butter in a large ovenproof sauté pan to the smoking point. Cook the grouper skin side up in the hot butter until golden brown. Turn the grouper over and de-glaze the pan with the wine, stirring to loosen any browned bits from the bottom of the pan.

Place the pan in the oven for 20 minutes. While the fish is baking, heat the butter sauce on low. Add the chives, tomatoes and crabmeat and mix well. Cook until the crabmeat is cooked through. Arrange the grouper on a serving platter and top with the crabmeat butter sauce topping. Garnish with the almonds. Serves four.

Christina Hall writes a weekly food column for The Natchez Democrat. She can be reached at christina.hall@natchezdemocrat.com.