• 1 lb coldwater shrimp, defrosted
• 1 large avocado, peeled and cubed
• 1 cucumber
• ½ head French endive
• ½ lemon, zest and juice
• ½ small bunch dill, coarsely chopped
• 4 tb sp. extra virgin olive oil
• Salt and pepper (fresh ground), to taste

Mix together the shrimp and avocado.
Cut the ends off the cucumber and cut in half. Using a potato peeler, peel long strips lengthwise off the cucumber.

Divide the lettuce leaves and the cucumber ribbons between four plates. Pile the shrimp mixture on top.

Lightly whisk together the lemon juice and zest, dill, olive oil, salt and pepper. Drizzle over the shrimp salad.

• 1 lb coldwater shrimp, defrosted
• 1 large mango, peeled and cubed
• 1 large papaya, peeled and cubed
• ½ bunch scallions, sliced
• 1-2 red chilies, finely sliced
• 10 oz arugula
• Toasted sesame oil, to taste

Gently mix together the shrimp, mango, papaya, scallions and chilies.

Divide the salad leaves between 4 plates and pile the shrimp mixture on top.

Drizzle with the sesame oil. Serve immediately.

• 1 lb coldwater shrimp, drained and patted dry
• 3 eggs
• 1 cup half and half
• 1 cup gouda cheese, shredded
• ½ cup Swiss cheese, shredded
• Pinch ground nutmeg
• Pinch salt and fresh cracked pepper
• 1 large pre-formed piecrust

Pre-heat oven to 350°F.

Pre-cook piecrust for 15 minutes until golden. Set aside to cool while you make filling.

In a large bowl, beat eggs until yolk and whites are combined.

Add half and half, cheeses, nutmeg, salt and pepper. Stir well until combined.

Add shrimp and carefully stir thoroughly.
Pour contents into pie shell and return to oven for 55 minutes.

Check close to time. If it is golden on top and cooked through, remove from oven. If not yet cooked, add five minutes to your timer and check again. Serve while still warm.

• 1½ lb coldwater shrimp
• 15 oz. linguine (or other type of pasta)
• 2 tb sp. Olive oil
• 2 cloves garlic, minced
• 4 Leeks cleaned thoroughly and cut into long thin strips.
• 1/3 cup capers, drained
• 3 tb sp. lemon juice
• 1 tb sp. grated lemon rind
• 4 oz Spinach, cleaned and patted dry
• Salt and fresh cracked pepper, to taste

Cook pasta until al dente.

While pasta is cooking, place olive oil in a large frying pan over medium heat.

Add garlic and leeks and cook until tender and slightly golden.

Add capers, lemon juice and rind and cook for two minutes.

Reduce heat and add shrimp.

Stir until shrimp are heated but not cooking. Remove from heat.

Drain pasta and place in a large serving bowl with spinach.

Add shrimp mixture and toss to combine.

Season with salt and pepper to taste. Serve while hot.

• 1½ lb coldwater shrimp
• 8-10 flour tortillas
• 1 bunch Green onion, sliced thin – green part only
• 2 t sp. fajita / Creole seasoning
• Non-stick spray
• Sour cream and salsa, to decorate

In a medium bowl, combine all ingredients except for flour tortillas and garnishes.

Gently stir ingredients while being careful not to break or mash the shrimp.

Take a handful of the mixture, press it down on only half of the tortilla so that it reaches the outer edge and is about an inch thick.

Fold the other half of the tortilla over and evenly press down.

Spray both sides of the tortilla with the non-stick spray.

Heat a non-stick pan over med-high for two minutes.

Fry in a large pan for 1-2 minutes per side, or until golden on both sides.

Cool slightly and cut each quesadilla in four equal pieces.

Top with sour cream and salsa.

• 1 lb. shell-on shrimp
• 1 tb sp. butter
• 10 fennel seeds
• 1 shallot, minced
• ½ cup white wine
• 3 tb sp. Pernod
• Salt and pepper
• ½ cup heavy cream

In a large saute pan, melt the butter over medium heat then add the fennel seeds and the shallots and sauté until the shallots are translucent and soft.

Add the white wine, Pernod and shrimp and simmer until the shrimp have just turned pink.

Add salt and pepper to taste then add the cream.

Simmer until slightly thickened then serve immediately as an appetizer or with white rice for a main course application.

• 1 lb. shell-on shrimp
• 3 tb sp. canola oil
• 1 onion, finely diced
• 1 clove garlic, minced
• ½ t sp. turmeric
• ½ t sp. cayenne pepper
• ½ t sp. garlic powder
• 1 t sp. paprika
• 1 t sp. mustard powder
• ½ t sp. salt and ½ t sp. pepper
• ½ cup brown sugar
• ½ cup molasses and ¼ cup honey
• 3 tb sp. soy sauce
• ¼ cup white vinegar
• 1 cup ketchup
• This same recipe can be done with a pre-made commercial BBQ sauce.

Preheat a large sauce pan with the canola oil then add the onions and garlic and sauté over medium heat until translucent.

Add all of the spices and stir fry to incorporate the flavours for about 1 minute being careful not to burn the spices.

Add the brown sugar and stir until it has coated the vegetables then add the molasses, honey, soy sauce and vinegar.

Stir and allow to simmer for about 5 minutes.

Finally, add the ketchup, reduce the heat to low and allow to simmer for at least 20 minutes.

Remove from heat and place in an oven proof dish with the shrimp.

Place in a 350 oven and allow to braise for 10 minutes or until the shrimp are cooked through.

Place the shrimp and sauce in a large bowl and serve immediately.

• 1 lb coldwater shrimp
• ½ cups mayonnaise
• ¼ cup sour cream
• ½ tbls. chopped cilantro
• ¼ tbls. chili powder
• Add salt and pepper, to taste
• Juice of 1 lime
• Pinch of sugar
• ------> tortilla ingredients
• Large white tortillas
• Bermuda onion (julienne)
• Romaine lettuce (julienne)
• Red, green, and yellow peppers (mixed, julienne)

Thaw shrimp and drain well. Combine with the remaining seven first ingredients.

Using a single tortilla, place 5 oz of shrimp salad in the centre.

Top with onion, peppers and lettuce.

Fold in 1" to 2" of each end and roll tightly to close.

Cut in half for presentation.

• 1 lb coldwater shrimp
• 2 cups of cooked, drained, cooled pasta
• 15 chopped stuffed olives
• ¼ cup chopped red cabbage
• ¼ cup diced red onion
• 2 tb sp. chopped banana peppers
• ¼ cup chopped red pepper
• ------> vinaigrette dressing
• 3/4 cup olive oil
• ¼ cup vinegar
• 2 t sp. curry powder
• 2 t sp. lemon pepper
• 1 t sp. crushed garlic
• 1 t sp. lemon zest
• pinch of salt and black pepper

Mix first seven ingredients together.

Mix dressing ingredients together with whisk and add to the salad ingredients approximately one hour before serving to allow all the flavours to blend.

• ¼ lb Coldwater shrimp
• 3 large eggs
• 2 tb sp. milk
• ½ t sp. parsley
• 2 tb sp. vegetable oil
• ¼ cup chopped green pepper
• ¼ cup chopped red tomato
• 1 tb sp. chopped jalapeños
• 1 t sp. chopped cilantro
• ½ cup Monterey Jack cheese, shredded

Combine first three ingredients in bowl and mix well.

Heat up small skillet with oil over medium heat, add mixed ingredients.

As the omelet cooks, lift edges with spatula and mix centre so it is not too thick.

When omelet is relatively solid add other ingredients and allow cheese to melt.

Fold in half and serve.