Shrimp

Use baking soda and salt brine (0.5% each) for 20 min before bagging to enhance snap.

After chilling, pat dry to remove surface moisture so seasonings stick.

For cocktail, split shells before cooking so diners can peel easily.

Pat shrimp very dry before pan-finishing to avoid steaming.

Season after cooking—spices in the bag can cloud the juices.

Use high heat and cook in batches when stir-frying so they stay firm.