For a Midwestern girl who didn't see the ocean until she was in her teens, I have fallen hard for shrimp. It helps that I married a New Englander who requires plates of these plump little morsels on a regular basis in order to keep all systems functional.
It also helps that shrimp are so easy — the effort-to-reward ratio is high with this particular seafood. Even pulled straight from the freezer, I can have a platter of quick-sautéed shrimp on the table in 15 minutes flat. Add a bowl of garlicky pasta or a leafy green salad, and dinner is a done deal.