Cheryl Orr: When the weather gets warm, it's the perfect time for shrimp

Not only is it a fabulous season for vegetables and fruits, but shrimp is enjoying its moment in the sun as well!

North Carolina’s shrimp season generally begins late spring and winds down in November.

The two most common shrimp varieties found in our area are brown shrimp and white shrimp. Brown shrimp are bottom dwellers of the sound and have a stronger flavor.

White shrimp, or green tails, are a top-water and sweeter shrimp that spawn in the ocean and are carried into estuaries by the current in late summer and early fall.

I am partial to South Carolina shrimp and can find them “flash frozen on the boat” at Fresh Market, but local is always best. Often, fresh shrimp can be found at a farmers market, and Wanchese is a short drive for just off-the-boat shrimp.

Shrimp are offered by size and a range of count per pound with colossal at U(under)10, jumbo at 11/15, extra large at 16/20, large at 21/30, medium at 31/35 and small at 35/45.

Fresh shrimp will only keep 1-2 days in a refrigerator; and if buying frozen, be sure to thaw them in the refrigerator or in an iced water bath.

You’ll need to peel off their shells and legs for many recipes, and run a sharp paring knife along the black vein running down the back of each shrimp and remove this dark intestinal tract before preparing them.

With the summer heat it’s nice to offer a cool dish; and my friend, Lin Eisler, has served a wonderful shrimp salad that I enjoy. I have put my spin on her recipe, as I encourage everyone to do with recipes, except for baking as measurements are crucial for success.

This week, I have included a recipe for a cool summer shrimp salad. It’s nice for a luncheon entrée or as a first or second course for dinner.

Enjoy!

Summer Shrimp Salad

Serves 8

Ingredients

2 pounds medium raw shrimp (31-35 per pound), peeled and deveinedSplash of olive oil¾ cup Duke’s mayonnaise1½ teaspoons Old Bay1 teaspoons cider vinegar½ teaspoon Worcestershire sauce½ teaspoon lemon zest1 teaspoon freshly squeezed lemon juice1 tablespoon honey½ teaspoon onion powder½ teaspoon pepper½ teaspoon salt½ cup celery, finely diced¼ cup green onion, finely sliced1 tablespoon chives, minced

Preparation

Preheat oven to 375 degrees.

Spread shrimp out on a sheet pan and toss with olive oil, and a sprinkle of salt and pepper and toss to evenly coat. Roast for 3 minutes. Remove pan and toss shrimp and spread out evenly again. Roast until pink and just cooked through. Do not overcook.

Remove and set out shrimp to cool to room temperature.

Whisk together Dukes, Old Bay, vinegar, Worcestershire, lemon zest, lemon juice, honey, onion powder and salt and pepper to taste. Gently toss the cooled, cooked shrimp, celery and green onion with dressing. Season to taste and gently toss. Chill for one hour and serve on a bed of lettuce with a sprinkling of chives. Will keep for one day in the refrigerator.