So fast and easy to prepare, these shrimp are bound to be the hit of the barbeque. And, weather not permitting, they work great under the broiler, too.
Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite.
Shrimp Scampi with Linguine
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Pesto Pasta with Garlic Butter Shrimp
This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard.