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).
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.
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!