Americans consume roughly one billion pounds of shrimp a year.

No wonder we love them so much; they are low in calories and a very good source of protein, which helps with appetite control. Shrimp are also an excellent source of vitamin B12 which may support proper nerve function and selenium that may prevent cell damage.

The protein-richness of this shellfish is one reason why it is relied upon in so many different culinary traditions. Add shrimp to pasta, throw on a pizza, use in tacos or toss them in a salad. Not only is shrimp easy to incorporate into any dish, it cooks up fast.

When cooking raw shrimp, it is best to cook them quickly to preserve their sweet, delicate flavor. Most shrimp cook in as little as three minutes. When they are pink, they are done.

When looking at a bag of shrimp, raw or pre-cooked, have you ever found yourself wondering what does 21-30 count or 41-60 count mean? The count per pound refers to the number of shrimp in one pound and is the most common method used to size shrimp. So, 21-30 means there are roughly 21-30 shrimp in one pound.

A three-ounce portion of shrimp provides 84 calories, 18 grams of protein and 1 gram of fat, along with many vitamins and minerals.

With such versatility and rich nutrition, you can feel great when making meals with shrimp this summer.

Shrimp Guacamole Appetizer

Makes 24

All you need

•2 avocados

•1 (4.5 oz) package Frontera® original guacamole mix

•1 (5.25 oz.) box Melba whole grain snacks

•½ to ¾ pound (16-20 count) cooked shrimp, halved lengthwise

•1 tbsp chopped fresh rosemary, divided

All you do

1. Prepare guacamole according to package directions.

2. Spoon a small amount of guacamole onto each of 24 Melba snack crackers.

3. Top each with a halved-lengthwise shrimp.

4. Sprinkle each with chopped rosemary.

Adapted from Rachael Ray Magazine, November 2014

This information is not intended as medical advice. Please consult a medical professional for individual advice.