"Instead of just straight up sauteeing shrimp for a dish you can take (high quality) raw uncooked shrimp, take off the shells and tails and set them aside, heat up a little oil in your pan, saute the shells in the hot oil until they turn red and get little white speckles on them, add 1C of a good white wine, simmer for about 5 min, strain and use a spoon to sort of press on the shells to get all the liquid out, return the liquid to the pan, and then poach the shrimp in that liquid just until cooked. Flavor explosion!"