• 18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
• olive oil
• fresh rosemary
• red chile flakes
• 2 pints heirloom tomatoes, rinsed and cut into half
• Buttermilk Dressing (recipe follows)
• toasted panko for garnish

Buttermilk Dressing

• 2 egg yolks
• 1 teaspoon dijon mustard
• 1 garlic clove, micro-planed
• 1 anchovy fillet
• 1 quart canola oil
• 2 cups buttermilk
• ¼ cup grated parmesan cheese
• 1 teaspoon black pepper
• ¼ cup Worcheshire sauce
• 1 lemon, zested & juiced

Grilled Gulf Shrimp with Heirloom Tomato Salad

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• 4 quarts water
• 1 lemon, sliced
• 5 pounds unpeeled fresh shrimp
• 2 cups vegetable oil
• ¼ cup Tabasco sauce
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1½ teaspoon salt
• 1½ teaspoon seafood seasoning
• 1½ teaspoon dried basil
• 1½ teaspoon dried oregano
• 1½ teaspoon dried thyme
• 1½ teaspoon minced fresh parsley

Cajun Chilled Shrimp

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• 1 pound jumbo shrimp (16/20 count)
• 2 tablespoons olive oil
• ¼ cup sliced green onions
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• ½ teaspoon fine sea salt
• fresh black pepper
• ¼ cup peanuts
• ½ teaspoon chile powder
• ½ teaspoon ground coriander
• 2 tablespoons sriracha
• 1 teaspoon Cholula hot sauce
• 1 tablespoon unsalted butter
• ¼ cup fresh cilantro leaves, coarsely chopped
• ¼ cup fresh mint leaves, coarsely chopped
• juice of 1 lime

Peel-N-Eat Shrimp

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• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
• 4 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 (8-ounce) bottle clam juice
• 3 tablespoons lemon juice
• 3 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley
• 4 tablespoons unsalted butter, softened

Shrimp Piccata Pasta

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon "Meat Seasoning" (formula follows)
• 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeno, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped

Meat Seasoning: Combine

• 3 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

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• 1 tablespoon unsalted butter
• 1 small garlic clove, minced
• 1 cup heavy cream
• ½ pound (8 ounces) medium shrimp, peeled and deveined
• ½ cup small broccoli florets
• 1 cup freshly grated Asiago cheese
• 8 ounces pasta, cooked according to package directions

Shrimp and Pasta Alfredo

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• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• hot sauce to taste
• 1/4 cup thinly sliced green onion tops
• 2 slices sandwich bread
• 1 pound cooked and cleaned shrimp
• 2 large eggs, well beaten
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• Creole tartar sauce
• soft buns, lettuce, tomato, etc. for serving

Shrimp Burger

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• 3 garlic cloves
• 4 tbsp Spanish olive oil
• 1 Spanish onion, halved and finely chopped
• 14 oz/400 g canned great Northern, lima, navy, or cannellini beans, drained and rinsed
• 4 tomatoes, diced
• 4 thick slices country bread
• 10 oz/280 g cooked, shelled shrimp
• salt and pepper to taste
• watercress, to garnish

Shrimp & White Bean Toasties

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• Kosher salt
• ¾ pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry vermouth
• ½ cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• ¼ cup chopped flat-leaf Italian parsley
• ¼ cup fresh basil chiffonade

Pasta with Shrimp in Tomato Cream

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• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• salt and pepper to taste
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
• 1 onion, chopped fine
• 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½ teaspoon anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Spanish-Style Toasted Pasta with Shrimp

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