I live near the Alabama coast, where it is common for folks to have somebody in their lives they call “the shrimp man.”

What is a “shrimp man?” It’s got nothing to do with physical appearance or anything of the short. Instead, it’s a person who is generally well-versed in the subject of shrimp. That person is your go-to for quality, locally sourced shrimp at good prices.

Where, you also ask, does one find a ‘shrimp man.”

Some, like my guy, sell from the back of a pickup truck on the side of a road with hand-lettered signs proclaiming “Pretty Shrimp.” Or they can be behind ther counter at your favorite grocery store or fish market dispensing local shrimp with a smile.

Wherever you find them, they are a precious commodity and something to be cherished.

Why are we talking about “shrimp guys,” you ask? Because in a few days these individuals will become even more important to our lives.

In just days, the state of Alabama will decide that brown shrimp have reached sufficient size that they can be harvested in state waters. That day is the rough equivalent of opening day of squirrel season or deer season and met with great anticipation by just about anybody with access to a seaworthy boat and the equipment necessary to go after these tasty creatures.

Why, you ask, are brown shrimp so prized? They have a very distinctive taste, somewhat brinier than their white or pink or any other counterparts.

They are also found in close, which makes them fair game for amateur shrimpers who don’t have to go way offshore to find their prey.

So, as I do most every year at this time, I will offer some tasty recipes featuring brownies, as they are affectionately known, with hopes of a good season ahead.

So pay a visit to your favorite “shrimp guy” and join the fun. And if you don’t have a “shrimp guy,” now’s a good time to get yourself one.

I found this recipe at a terrific site for seafood served with an Alabama accent. I’m a big fan of eatalabamaseafood.com because it never fails to offer good ideas about how to best utilize our natural bounty.

Shrimp with Feta over Angel Hair Pasta

4 servings

• 12 ounces angel hair pasta 
• ¾ cup feta, crumbled 
• ¼ cup white wine 
• ¼ teaspoon kosher salt 
• ½ teaspoon oregano 
• 1 teaspoon basil 
• 3 tablespoon butter 
• ¼ cup clam Juice 
• 5 plum tomatoes, peeled and chopped 
• 1 tablespoon garlic, minced 
• ¾ cup green onion, finely chopped 
• ¼ cup olive oil 
• ¼ cup fresh lemon juice 
• 1 pound medium Alabama Gulf shrimp, peeled and deveined 

Toss the shrimp and lemon juice in a bowl.

Heat the olive oil in a skillet over medium heat and add the green onions and garlic. Sauté until the green onions are tender. Stir in 1½ cups of the tomatoes and bring to a boil.

Reduce the heat to medium low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the clam juice and simmer for 5 minutes longer.

Preheat the oven for 350 degrees. Melt the butter in a skillet over medium heat. Add the shrimp and sauté for 5 minutes or until the shrimp turn pink.

Pour the tomato mixture into a shallow 2-quart baking dish. Place the remaining tomatoes in the center of the tomato mixture and surround with the shrimp.

Sprinkle the basil, oregano, and salt over the shrimp and drizzle with wine. Sprinkle with the feta cheese and bake for 15 minutes or until heated through.

Cook the pasta using the package directions and drain. Spoon the shrimp mixture over the hot pasta on a serving platter and serve immediately.

This is a slightly spicy recipe that is packed with flavor. And if you want to make it spicier (piquant is part of the title, right?) just season to your heart’s content.

I’ve had this one in my private collection for a number of years.

Shrimp Sauce Piquant

6 servings

• 1 medium onion, chopped fine 
• ½ cup vegetable oil  
• 1 cup water 
• 1 clove garlic, chopped fine 
• 1 cup celery, chopped fine 
• 1 (15.5 ounce) can whole tomatoes with juice 
• 1 (15.5 ounce) can tomato sauce 
• 1 cup green onions, chopped fine 
• Creole seasoning, to taste (but don’t skimp) 
• 2 pounds shrimp, peeled and deveined 
• ¼ lemon, cut in half again into quarters 
• 1 cup parsley, chopped fine 
• Tabasco, to taste 

In a large skillet, sauté onions in oil until translucent and soft.

Add celery and garlic and cook for a few minutes more; add water, cover and cook until vegetables are tender.

Add tomatoes, tomato sauce, Creole seasoning and Tabasco.

Simmer, uncovered over low heat 30-40 minutes or until sauce is thickened.

Add shrimp and lemon quarters, cover and cook 15 minutes more over low heat.

Just before serving, add green onions and parsley to heat through. Serve over fresh hot rice.

For something a little more elegant, here is an easy recipe for a tasty main dish that is perfect for a summer party. It was submitted by a reader a long time ago.

Shrimp Scampi

2 servings

• ¼ cup butter 
• ¼ cup olive oil 
• 4-6 tablespoons parsley, chopped (divided) 
• 1 tablespoon garlic power 
• Creole seasoning, to taste 
• Dash cayenne 
• 2 tablespoons fresh lemon juice 
• 1 pound shrimp, peeled and deveined 
• Sliced lemon, garnish 

Preheat oven to 400 degrees.

In large ovenproof skillet, melt butter and olive oil. Add about half the parsley, garlic power, Creole seasoning, cayenne and lemon juice.

Add shrimp and toss to incorporate. Arrange in a single layer in the skillet and bake in oven 8-10 minutes or until shrimp are tender.

Garnish with remaining chopped parsley and garnish with fresh lemon slice. Serve in a shallow bowl with fresh, crusty French bread for dipping the sauce.