Recently I really wanted some shrimp that gave me a taste of garlic, lemon and lime. Something fresh and light tasting. I bought some shrimp and chopped up a few cloves of garlic, then threw them into a container with the freshly squeezed juice of 3 limes, 1 lemon and 1/2 an orange. I let this all chill together while I made some rice and then I heated up some olive oil and threw the shrimp into it once warmed to the proper temperature (that is a lie, I don't know how hot the oil was).
What happened? Some of the juice from the marinade went into the pan too and immediately lowered the cooking temperature, giving me not a searing on the shrimp, but a kind of boiling instead. When I went to eat them, the texture was all wrong and the taste was very strong of nondescript citrus flavors. I only ate one of them.
Now, at this point I take back that I still wouldn't stand behind my method of ignorant cooking, because through this experience I learned a couple of things NOT to do while cooking shrimp. This I believe, will be highly valuable in the future.