1/2 cup lime juice; (3 or 4 limes)
1/4 cup sugar
1 tablespoon salt to taste
2 tablespoons neutral oil, like canola or grape seed
1 teaspoon minced garlic
1/2 teaspoon crushed red chili flakes, or to taste
1 1/2 pounds shrimp
Minced cilantro for garnish.

In a small bowl, combine the lime juice, sugar and salt. Place oil in
a 10- or 12-inch skillet, and turn the heat to high. A minute later,
add the garlic and chili flakes and cook the garlic until it just
begins to brown.

Immediately add the li

[ click here for full article.. ]

2 lbs Jumbo shrimp, peeled, deveined
1 Tbs Minced garlic
1 Tbs Finely-minced seeded fresh red cayenne chilies
1/2 cup Extra-virgin olive oil (preferably imported from Portugal)

DIPPING SAUCE:
1/2 cup Extra-virgin olive oil
Red hot pepper sauce, to taste

In a glass baking dish toss the shrimp with the garlic, chilies and
olive oil. Cover and marinate, refrigerated, for at least 24 hours.
Preheat grill or broiler and cook shrimp, brushing occasionally with
marinade, for 2 to 3 minute

[ click here for full article.. ]

1/2 cup Soy Sauce
2 Tbs Sugar
1 Tbs Vegetable Oil
1 1/2 tsp Cornstarch
1 Clove Garlic, Crushed
1 tsp Minced Fresh Ginger Root
2 Tbs Water
2 lb Medium Sized Raw Shrimp, Peeled And Deveined

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn
small saucepan. Simmer, stirring constantly, until thickened, about 1
minute; cool. Coat shrimp with sauce; drain off excess. Place on rack
of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each
side, or until

[ click here for full article.. ]

2 lbs unpeeled medium-size fresh shrimp
1/2 cup water
1/2 cup catsup
1/4 cup sugar
1/4 cup chili sauce
2 Tbs cornstarch
3 Tbs dry sherry
1 Tbs soy sauce
2 tsp sesame oil
1/4 cup vegetable oil
6 green onions, chopped
3 garlic cloves, minced
1 can water chestnuts - (8 oz), drained, chopped
1 1/2 tsp dried crushed red pepper
1 tsp minced peeled gingerroot
1 tsp freshly-cracked black pepper
Hot cooked rice

Peel and devein shrimp; set aside. Combine water and ne

[ click here for full article.. ]

2 lbs Medium-size shrimp in shells
1 Tbs Seafood seasoning
1 Lemon, thinly sliced
12 oz Beer

AVOCADO SAUCE:
1/2 cup Lightly packed cilantro leaves
1/4 cup Lightly packed flat-leaf parsley leaves
2 Tbs Extra virgin olive oil
3 Tbs Lime juice
1 Avocado
1/4 cup Mayonnaise
Hot pepper sauce, to taste
Salt, to taste
Black pepper, freshly ground, to taste

Rinse shrimp; set aside. Add seasoning, lemon slices, and beer to
about 1 quart of water in a Dutch oven.

[ click here for full article.. ]

1 6-ounce can pitted ripe black olives (about 1 1/3 cups)
1 firm-ripe California avocado
1 small red bell pepper
1/3 cup chopped fresh cilantro sprigs
2 Tbs finely chopped red onion
1 1/2 Tbs fresh lime juice
4 (6- to 7-inch) flour tortillas
1/2 tsp vegetable oil
1 1/3 cups grated pepper Jack cheese (about 5 ounces)

Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve,
pit, and peel avocado and finely chop avocado and bell pepper. In a
bowl stir together ol

[ click here for full article.. ]

1 cup large pearl tapioca
1 1/2 ts vanilla extract
4 cups water
1 cup chopped english walnuts
3 c brown sugar
1 whipped cream topping
1 dash salt

Place the tapioca and water in a crockpot. Soak overnight.

Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low.

Stir once in a while. The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla, a
bit more salt if needed, and the walnuts. Transfer to a shallow
serving bo

[ click here for full article.. ]

1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Heat milk until scalding. Stir in tapioca gradually. Cook mixture over
boiling water or direct low heat 6 to 8 minutes, until tapioca is
done.

Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt.
Stir into tapioca. Cook and stir until mixture thickens slightly. Stir
in vanilla extract. Cool slightly.

Beat egg whites and remaining 1/4 cup sugar until stiff.

[ click here for full article.. ]

2 T salad oil
2 T shoyu
1 T chopped ginger
1 T chopped garlic
1 t chopped cilantro
1 t brown sugar
1 t sesame oil
1/2 cup mixed vegetables
2 T green onion
fresh prawns or frozen shrimp, thawed

Marinate shrimp with shoyu, ginger, garlic, cilantro, sugar, and
sesame oil for 15 minutes to 1 hour in the refrigerator. Heat oil in
pan, add shrimp and cook about 3 minutes. Add vegetables and let cook
another 3-5 minutes. Pour over rice and garnish with green onions.

[ click here for full article.. ]

2 lbs Shrimp - shelled and de-veined

Marinade:
1 cup Oyster Sauce
1/4 cup white wine
3 cloves garlic - crushed or minced
3/4 cup Aloha Shoyu Soy Sauce
3 1/2 tablespoons brown sugar
3 green onions - chopped
3 tablespoons chili sauce

Mix all marinade ingredients in a large bowl. Combine shrimp to
mixture and marinade covered in refrigerator for up to 3 hours. Grill
over medium heat until shrimp are done (about 2-3 minutes per side,
depending on size of shrimp.) Shrimp is done when totally opaque

[ click here for full article.. ]

1/3 cup honey
1/4 cup soy sauce
1 T rice wine vinegar
2 t cornstarch
2 t grated orange peel
1/4 teaspoon crushed red pepper flakes, or to taste
1 T vegetable oil
4 cloves garlic, minced
2 t minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1-1/2 lbs.shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch,
orange peel and red pepper fl

[ click here for full article.. ]

1/2 cup all-purpose flour
Sea salt -- to taste
Freshly-ground black pepper -- to taste
1 pound jumbo shrimp -- peeled, deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves -- finely chopped
2 shallots -- finely chopped
1 lemon -- juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley -- for garnish

Put the flour on a plate and season with a healthy amount of salt and
pepper; mix with a fork to combine evenly. Dredge the shrimp in the
seaso

[ click here for full article.. ]

1/2 cup Coco Lopez(r) Cream of Coconut
1/2 cup water
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 cups coarsely chopped red, green or yellow bell peppers
1/2 cup coarsely chopped onion
2 to 3 jalapeno peppers, seeded and finely chopped
1 clove garlic, finely chopped
3 tablespoons vegetable oil
2 pounds medium raw shrimp, peeled and deveined
2 cups seeded and coarsely chopped fresh tomatoes
Hot cooked rice

In small bowl, combine cream of coconut, water, cornstarch and salt;
set aside. In l

[ click here for full article.. ]

1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
1 pinch cayenne pepper
1 pound uncooked large shrimp -- shelled, deveined
Lemon wedges -- for garnish
French bread -- for servings

Combine first 7 ingredients in 9- by 13-inch baking dish. Add shrimp
and toss to coat. Refrigerate 1 hour.

Preheat oven to 450 degrees. Bake until shrimp are cooked through,
stir

[ click here for full article.. ]

2 tablespoons olive oil
3 garlic cloves -- minced
30 uncooked large shrimp -- peeled, deveined
Salt -- to taste
Freshly-ground black pepper -- to taste

SAUCE:
2 tablespoons butter -- room temperature
2 tablespoons all-purpose flour
1 bottle clam juice -- (8 ounce)
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
4 garlic cloves -- minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1/4 teaspoon paprika

[ click here for full article.. ]