Whole Foods is a mixed blessing in my mind. While it helps solidify the suburbanization of New York, I’ll admit that it’s aisles of attractive packaging and beautiful pieces of fish are hard to resist. Foodie At Large Name: Nina Lives: Midtown Age: 20 Occupation: NYU student studying drama and business with career aspirations of working in the entertainment industry Buying: wild gulf shrimp Other shopping bag items: tomatoes, onions and garlic for a tomato salad Future goals: Nina would like to open her own restaurant in Houston, where her family currently lives Nina is planning to make the classic shrimp scampi tonight. Her version is even simpler than the traditional recipe: perfect for a busy student. Sauté the shrimp in olive oil. Remove shrimp. Add garlic, white wine, salt and pepper to the remaining oil and cook for about a minute. Return shrimp to the pan and remove from heat. Nina likes to serve it with wild rice. More Whole Foods fish: bay scallops, $7.99/lb; branzini, $9.99/lb; snapper, $7.99/lb; mussels, $1.99/lb; cleaned squid, $5.99/lb.