Fun and Easy Baking

Ingredients :

For the Sauce:

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:

Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Ingredients :

For the Herb Oil:

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

For the Surf and Turf:

6 jumbo shrimp, peeled and deveined (tails intact)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
Freshly ground pepper
6 slices pancetta (about 2 ounces)
1 10 -ounce piece beef tenderloin, trimmed
Sea salt
8 asparagus spears
1 tablespoon unsalted butter

Ingredients :

3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
2 tbsp light mayonnaise 
1 tbsp fat free Greek yogurt
All Purpose Seasoning
salt and fresh ground pepper
30 thin slices cucumber (about 1 large)
chopped chives for garnish

Ingredients :

3 Tbsp of Olive Oil
3 Cloves of Garlic
2 Shallots, sliced thinly
A Pinch of Hot Pepper Flakes
1 Fennel Bulb, sliced thinly
1 cup of White Wine
1 28oz can of Chopped Tomatoes
1 1/4 cup of Water
1 ¼ lb of Large Shrimp, deveined but with the shells still on
2 Tbsp of Fresh chopped Parsley
Salt and Pepper, to taste

Ingredients:

1 lb. shrimp, peeled and de-veined
2 tbs. vegetable oil
1 lg. onion, coarsely chopped
2 cloves garlic, minced
6 sweet peppers, thinly sliced
¼ cup pork chorizo sausage
Juice of 2 limes
Handful of cilantro

Ingredients :

6 shrimp (cooked)
1 cup salad greens
1/4 cup blueberries
2 tablespoons peas
1 tablespoon pecans (toasted, chopped)
1 tablespoon handful feta (crumbled)
1 tablespoon blueberry vinaigrette

Directions:

1. Assemble salad.

Ingredients :

For the Noodles:

1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
1 tablespoon vegetable oil
3 cloves garlic, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon hot chili paste
1 teaspoon mirin (optional)
3/4 teaspoon kosher salt
10 scallions, thinly sliced
3-4 carrots, grated
squeeze of lemon

Ingredients:

½ lb of Peeled and de-Veined Shrimp

1 15 oz can of Large Cannellini Beans, rinsed and drained

1 Stalk of Celery, chopped

1 Small Clove of Garlic, minced

1 Tbsp of either Fresh lemon juice or white wine vinegar

A little Fresh Chopped Parsley

Salt and pepper to taste

1 Tbsp of Extra virgin olive oil plus a little more

Serves 4

Ingredients:

For the cocktail sauce:
½ cup of Chili Sauce
½ cup of Ketchup
1 Tbsp of Prepared Horseradish
1 Tbsp of Lemon Juice
Few Drops of Worcestershire Sauce
Few Drops of Hot Sauce (optional)

For the shrimp:
1 ½ pounds of Shrimp, shelled and devained 
1 Tbsp of Olive Oil
Salt and Pepper to taste