Eating shrimp is a delicious treat any time of the year, but it's especially popular for Mardi Gras, the festive start of the Easter season. Shrimp can be served in many ways, but every dish begins with selecting the best and storing them correctly to keep their fresh taste.

These are the three most important rules to follow when you’re at the store:

• If you’re buying fresh shrimp, make sure they have no odor.
• Buy frozen shrimp that is not already peeled and deveined.
• Do not buy packaged shrimp if the package is leaking or you see ice on the surface of the shrimp.

Shrimp can spoil quickly, so use thawed or uncooked fresh shrimp within two days.

• If you’re not cooking them right away, cover with wax paper and place them in the coldest part of the refrigerator.
• If they are already cooked, keep them refrigerated and eat within two to three days.
• You can keep frozen shrimp in the freezer up to six months.
• Never refreeze shrimp once you have thawed them.

Shrimp take some time to prepare, but they taste so good it’s worth it:

• Rinse shrimp well in water.
• Place them in a bowl of ice while you prepare each one.
• Keep the shells on if you plan to boil or steam them.
• If your recipe tells you to take off the shells, hold the shrimp between your fingers and pull off the legs. Peel the shell away from the body.
• Don’t worry about the veins — they do not affect the taste. Some people leave them in; others take them out. Most experts say that with small and medium-size shrimp, it’s not worth doing. If the shrimp are very large, and you think they would look prettier without the vein, open the shrimp right above the vein with a sharp knife. Then pull it out with your fingers.