One of the hallmarks of the Mediterranean diet is eating a variety of fish and other seafood.

But I often hear people say they don’t eat enough of it because they don’t know how to prepare it.

While shrimp is often thought of as being more of an appetizer, it fits right in as a main dish, too. Because shrimp is a lean source of protein, it can fit into your weekly seafood rotation.

Also, shrimp says special whether you’re throwing a casual dinner party on the deck or hosting a sit-down affair.

There are many options for buying shrimp at grocery stores or seafood markets (we won’t get into the farmed versus wild debate here). Having frozen shrimp on hand means you can whip up an appetizer or dinner in little time. It doesn’t take long to defrost. And you can buy shrimp already deveined and partially peeled. The latter option makes it easier to grill in the shells.

Today’s recipe was developed in honor of May being International Mediterranean Diet month.

Grace Derocha, registered dietitian, certified diabetics educator and health coach for BCBS of Michigan, says the benefits of a Mediterranean diet can help reduce risk of certain diseases.

“It’s a diet higher in monounsaturated and polyunsaturated fats,” Derocha says. “Saturated fats saturate your arteries more, while the others let the blood run through your arteries and veins more efficiently.”

When cooking, Derocha says, try to use olive oil because there is better unsaturated fat value.

Derocha also says meat is more of an afterthought with the Mediterranean diet, hence the focus on fish and shellfish.

We grilled the shrimp, but you can pan-saute it, broil or bake it. We served it with a bread salad similar to panzanella. Only this salad is heavy on the vegetables and herbs and light on the bread. If bread salad is not your thing, serve the grilled shrimp over regular or whole-wheat angel hair pasta.