When I have people over for dinner, I like to set out a plate of cheese and crackers with olives and other nibbly things — lots of little finger food for everyone to snack on before the main event. But lately I’ve started serving just one thing: lemon-oregano shrimp. It’s about as fast to make as opening a box of crackers, goes well with a cocktail or beer, and seems a bit more surprising than the usual pre-dinner fare I put out. It’s an especially good idea to make this when shrimp are on sale — I usually buy a pound of pre-peeled shrimp for every two to four people. You could peel and de-vein the shrimp yourself, but that’s a little more labor-intensive, especially when people are on their way over. I’d rather spend that time having a drink. –Lisa C. Click for the recipe!

Lemon-oregano shrimp
(Serves about 2 to 4 people as an appetizer)

1 lb. shrimp, peeled and de-veined
olive oil
zest of 1 lemon
1 1/2 tsp. dried oregano
salt and pepper, to taste

In a large bowl, toss the shrimp with a healthy glug of olive oil. Sprinkle on the lemon zest and oregano. Toss to coat. Heat your grill pan on medium-high heat. When the grill is hot, cook the shrimp so that they are pink, firm, and opaque on both sides. Add salt and pepper to taste. Remove from the pan and serve in a bowl immediately. (Don’t forget an extra bowl to throw away the tails.)

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