Ingredients
2 lb. thawed, U.S. caught large shrimp (10-15 count per pound), shelled and deveined, tail on*
½ cup (1 stick) unsalted butter, melted
Sea salt, to taste
Fresh ground pepper, to taste
4 whole limes, cut into wedges
Cooking spray

Instructions
Preheat gas grill or coals to medium heat. (If using a charcoal grill, be sure to spray the grate with cooking spray before lighting the coals to keep the shrimp from sticking.)

Place shrimp in a single layer on large platter or cookie sheet. Brush with butter on one side and lightly rub with salt and pepper. A favorite seasoning blend may be used instead, keeping in mind not to overpower the shrimp’s delicate flavor.

Use a tong to place shrimp, seasoned side down, directly on the grill grate. Brush with remaining butter and turn. Shrimp are done when opaque, usually after grilling 1-2 minutes per side. For smaller shrimp, thread onto presoaked screws for easier turning and shorten cooking time.

Remove shrimp from grill and arrange on clean platter with lime wedges. Squeeze fresh lime over shrimp to taste. May be served hot, at room temperature or chilled with a favorite seafood sauce for dipping, such as a creamy remoulade.

*NOTE: If using frozen shrimp, lengthen cooking time accordingly.

Makes 8 patties

Ingredients
1 lb shrimp, cooked and chopped
1 C cornbread crumbs
3 T celery, diced
2 T parsley, chopped
2 T white onions, diced
3 T mayo
¼ t black pepper
1 t sea salt
1 t jalapeno pepper sauce
1½ t lemon zest
1 egg, beaten
Tabasco sauce to taste
1T peanut oil

Instructions
Preheat oven to 425° F. In a bowl, combine all ingredients together. Form mixture into patties and place on a greased cookie sheet. Bake at 425° for seven minutes. Serve as a hors d’oeuvre, side dish or on buns with lettuce, tomatoes and tarter or remoulade sauce.

Ingredients
½ cup chili sauce

½ cup ketchup

2 T fresh lemon juice

2 T prepared horseradish

Dash Worcestershire sauce

Few drops hot sauce

Salt to taste

Instructions
In a medium bowl combine all ingredients. Serve cocktail sauce with shrimp, oysters or other shellfish.

Ingredients
1 onion, coarsely chopped
3 cloves garlic, crushed
2 lemons, sliced
1/4 C hot sauce of your choice
3 T (more if you prefer) shrimp or crab boil seasoning
3 lbs frozen shrimp—10/15 count per pound*

Instructions
Place onion, garlic, lemons, hot sauce and spices in large stock pot filled with water. Bring to a boil and boil 15 to 30 minutes, allowing seasonings to impart their flavors into the water.

In a large bowl, prepare an ice bath (water and ice).

After water has been boiled, add frozen shrimp. Boil for 3 to 5 minutes, until shrimp are opaque. Remove shrimp and immediately plunge into ice bath to stop shrimp from continued cooking. After shrimp have cooled, remove from ice bath and place on ice in a serving bowl.

Shrimp can be prepared up to 24 hours in advance. If that is the case, place shrimp in a sealed Ziploc bag and refrigerate after they’ve been cooled.

*Frozen, wild-caught shrimp, product of USA is preferred, tail on, shelled and de-veined. Shrimp can be cooked from the frozen state; there is no need to thaw before cooking.

Ingredients
12 Large shrimp*, raw, peeled, de-veined, tail on
1 T Peanut oil
Seasoning salt
1/4 C Coconut, sweetened flakes
1/4 C Dark rum
1/4 C Pineapple juice
1 T Soy sauce

Instructions
Heat large frying pan over high heat, add peanut oil. When oil is hot, place shrimp in pan, spaced comfortably apart, and season lightly with seasoning salt. Turn shrimp after two minutes. Sprinkle with coconut, and add the remaining liquid ingredients. Sauté another few minutes, and remove from heat just before shrimp is completely done. Reduce sauce by half, return shrimp to pan and toss lightly. Serve immediately.

May serve as a hot appetizer or as an entrée accompanied by a stir fry of sugar snap peas, sliced baby portabella mushrooms, sliced water chestnuts, bok choy and toasted almonds over brown rice.

*Wild-caught, product of USA preferred