"Awesome Shrimp Recipes "

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• 1 (8 ounce) package cream cheese, softened                                                
•                                                 
•   1 cup mayonnaise                                                
•                                                 
•   ¼ cup chopped onion                                                
•                                                
•    ¼ cup chopped celery                                                
•                                                  
•  ½ pound cooked and peeled shrimp 

      In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

.1 1/2 cups lime juice  

•  3 tablespoons olive oil  
•  2 tablespoons chili powder  
•  1 teaspoon mayonnaise  
•  3 pounds uncooked medium shrimp, peeled and deveined  
•  Chipotle Sauce:  
•  1/2 cup enchilada sauce  
•  1/2 (4 ounce) jar diced jalapeno peppers  
•  5 teaspoons honey  
•  3 teaspoons lime juice  
•  salt to taste  
•  Red Slaw:  
•  1/2 head red cabbage, shredded, or more to taste  
•  2 bunches scallions, chopped  
•  3 tablespoons olive oil  
•  3 tablespoons white vinegar  
•  1 small bunch cilantro, chopped  
•  20 (8 inch) corn tortillas/ Flour 

1. Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.                              
2. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.                              
3. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.                              
4. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.                              
5. Preheat an outdoor grill for medium heat and lightly oil the grate.                              
6. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw. 
7. Another way to make the chipotle sauce is with 1/2 cup mayonnaise and 5 teaspoons of minced chipotle peppers in adobe sauce. I couldn't find chipotles in adobo sauce in our local grocery, so I improvised with what they had and it was great!

• 2 pounds uncooked medium shrimp, peeled and deveined  
•  1 pinch garlic salt, or to taste  
•  ground black pepper to taste  
•  1/4 teaspoon cayenne pepper, or to taste (optional)  
•  1 cup mayonnaise  
•  1 lemon, cut into wedges
• Prep
  15 m 
• Cook
  10 m 
• Ready In
  25 m 

1. Preheat outdoor grill for medium heat, and lightly oil the grate.                              
2. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.                              
3. Generously coat both sides of shrimp with mayonnaise.                              
4. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges. 

Cayenne pepper can be added with the garlic salt and black pepper, or mix 1/4 teaspoon into mayonnaise before coating shrimp, for a spicier flavor.

1. 1 cup olive oil                                        1/4 c Chopped fresh parsley                                               1  lemon, juiced                                                      2 tablespoons hot pepper sauce                                                                                                                3 cloves garlic, minced                                                  1 tablespoon tomato paste                                                     2 teaspoons dried oregano                                                                   1 teaspoon salt                                                                       1 teaspoon ground black pepper                                                                                    2 pounds large shrimp, peeled and deveined with tails attached 

• Skewers

•             instructions Checklist                              
•                         Step 1                                         In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
   
•                      Step 2                                         Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
   
•                      Step 3                                         Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

• tablespoons canola oil  
•  1 onion, chopped  
•  6 cloves garlic, chopped  
•  2 tablespoons minced fresh ginger root  
•  2 pounds large shrimp, peeled and deveined  
•  1 pinch salt  
•  1/2 teaspoon ground black pepper  
•  1 tablespoon red pepper flakes, or to taste  
•  3/4 cup beer  
•  1/4 cup ketchup  
•  1 tablespoon white sugar  
•  1 tablespoon cornstarch  
•  1 tablespoon water  
•  1 tablespoon toasted sesame oil  
•  3 green onions, chopped
• Prep
  20 m 
• Cook
  15 m 
• Ready In
  35 m 

1. Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.                              
2. Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions. 

Spicy large shrimps cooked in beer which my mom makes during weekends." 

This salad is so light and refreshing.  Perfect for a warm summer's day, and hearty enough for a dinner meal as well.  You will feel yourself transported to a tropical setting as you indulge in this yummy salad!"

• 3 fluid ounces pineapple juice  
•  3 tablespoons orange juice  
•  1/4 cup extra-virgin olive oil  
•  salt and pepper to taste  
•  1 pound large peeled and deveined cooked shrimp  
•  1 tablespoon extra-virgin olive oil  
•  salt and pepper to taste  
•  1 (10 ounce) bag baby spinach leaves  
•  1 mango - peeled, seeded and diced  
•  1/2 cup chopped macadamia nuts  
•  1/2 cup dried banana chips  
•  4 ounces crumbled goat cheese  
•  3/4 cup sweetened flaked coconut, toasted
• Prep
  20 m 
• Cook
  5 m 
• Ready In
  25 m 

1. Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.                              
2. Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.                              
3. To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.