Saute some garlic, roasted red peppers, tomatoes...then add some cream and in that, wilt some spinach. Toss in the Shrimp and a handful of crumbled Feta...flame with Ouzo or Pernod (or if you don't wish to have a fire, just toss some in at the end :-)
Awesome with Pita for dipping!
Just what I'm making for dinner tonight as well. There are lots of recipes out there; perhaps a chowder? Or skewer them, brush them with a marinade of choice, and grill them. Or briefly sauté and put them on top of a salad of choice.
I'll probably be pureeing some roasted red peppers, heating it with heavy cream, chopped parsley, and a pinch of cayenne, and sautéing the shrimp very briefly (they cook very fast) in butter/oil, and spooning everything over spaghetti or linguine.
I always have a bag of these constantly in my freezer...
I 'thaw' them by boiling hot water with TONS of sea salt and using a strainer to dip them into the hot water only until thawed all the way through. Then I run under COLD water to firm them up a bit...
I then use them in "Ceviche", Tossed in Pasta (I love Pomi and the Mario Batalli sauces you get a TJs and sometimes mix the Frozen langostine -prepared the same way - you can get a TJs in as well) and quesadillas.
Basically, I use them for dishes that will expose them to limited heat (They can turn stringy if cooked too much).