Shrimp. It’s America’s favorite shellfish and, by some accounts, the country’s best selling seafood. Most Americans can rattle off at least one beloved shrimp recipe. Along with shrimp cocktail, the dish most often mentioned to me is shrimp scampi. By definition scampi is not a culinary preparation but instead a small lobster—about 10 inches in length—found from Iceland to Morocco. In French it’s known as langoustine. The Italians refer to it as scampi. Others call it a Norway lobster or Dublin prawn. Yet, in North America, scampi has come to mean sautéing medium- to large-sized shrimp alongside garlic, butter and white wine and then serving the resulting dish over pasta. Go figure! I’ve mentioned previously how you should purchase frozen shrimp and defrost the shellfish shortly before cooking. That way, you’re not buying already-defrosted-and-languishing-in-a-supermarket-seafood-case shrimp that you’re forced to cook right away. To defrost the shrimp, place the frozen bag in your refrigerator and allow the contents to thaw overnight. If you’re pressed for time, you can place the shrimp in a bowl filled with …