Summer Shrimp Rolls

INGREDIENTS:
1-1/2 teaspoons extra-virgin olive oil
1 pound large shrimp—peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise 1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns

DIRECTIONS:
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.

In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.

Bombay Shrimp and Chickpeas

INGREDIENTS:
2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped

DIRECTIONS:
In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.

In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.

Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.

Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.

Spinach Salad with Shrimp and Feta

Ingredients:

* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese

For a change
Chill the shrimp and serve the salad cold.
Directions:

1.

In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.

In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.

Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.

Sizzling Shrimp with Corn Salsa

Ingredients

2 tbsp olive oil
3 cups frozen corn
1 small jalapeno, diced
1 medium tomato, diced
1/4 cup lime juice
4 green onions, sliced thin
1 pound shrimp
1/3 cup honey BBQ sauce


Directions

Heat 1 tbsp oil in skillet, stir fry corn and jalapeno pepper until corn is light brown.
Transfer corn to serving bowl and toss with tomato, lime juice, and onion.
Heat 1 tbsp oil in skillet, sear shrimp over medium/high heat for 1 to 2 minutes until shrimp are pink.
Add BBQ sauce and cook 2-3 minutes until sizzling hot.

Number of Servings: 6

Spicy Shrimp and Tomatoes

Ingredients

1-28 oz can crushed tomatoes
1-1/2 lb peeled and deveined shrimp
3 tbsp chopped basil
3 tbsp chopped parsley
1/2 cup pine nuts,toasted
1/2 cup Parmesan cheese, grated
1 medium vadalia onion, chopped
3 cloves garlic, minced
1 cup white wine (dry or sweet)
2 tbsp red pepper flakes
olive oil


Directions

Cook shrimp with 2 tbsp olive oil and red pepper flakes. Remove shrimp, set aside.
Add onion to pan and cook until soft and translucent.
Add garlic and cook until garlic softens.
Add tomatoes, wine, and pine nuts.
Cook 10 minutes.
Add remaining ingredients and cook an additional 2 minutes. Serve over pasta or grilled veggies.

Number of Servings: 6

Lime Shrimp

Ingredients

28 large shrimp - ready to cook 1/2 lime, juiced 2 dashes salt 3/4 tsp black pepper 2 tbsp onion, chopped Cooking spray

Directions

Spray skillet with cooking spray.
Heat on medium heat.
Add all ingredients and cook till shrimp and onions are done.
Enjoy!

Number of Servings: 2

Bacon Bundled BBQ Shrimp

Ingredients:
16 large (not jumbo) raw shrimp; peeled, deveined, tails removed
8 slices Jennie-O Extra Lean Turkey Bacon
1/3 cup canned tomato sauce
3 tbsp. ketchup
1 tbsp. brown sugar (not packed)
1 tbsp. cider vinegar
1/2 - 1 tsp. garlic powder (depending on how garlicky you want 'em)

Directions:
Preheat oven to 425 degrees.

Cut bacon slices in half and set aside. Mix together tomato sauce, ketchup, sugar, vinegar, and garlic powder. Ligh tly spray a baking pan with nonstick spray.

Take one piece of bacon (half a slice), and coat it in the sauce. Wrap the sauce-covered bacon around a piece of shrimp, and place it seam side down on the baking pan. Repeat with the rest of the bacon and shrimp, and then give them a quick mist with nonstick spray.

Place pan in the oven and cook until shrimp are cooked through and bacon is crispy (about 10 - 15 minutes).

MAKES 4 SERVINGS