Fresh herbs and Cajun seasoning enhance these delicious shrimp, accompanied by a spicy Cajun butter sauce. You can serve them as an entree or as appetizers. You’ll love them either way! —Dwayne Veretto, Roswell, New Mexico
In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. "I like to serve these kabobs as an appetizer when I'm entertaining," Helen notes.
I came up with this recipe when my daughter grew a beautiful jalapeno plant last summer. I already had cilantro in the garden, so it seemed like a great combination for a tasty sauce. —Elizabeth Lubin, Huntington Beach, California
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container.
-Karen Mergener, St. Croix, Minnesota
Mango, ginger and curry combine with a splash of lime juice to coat this juicy, grilled shrimp. Stuffed in pitas, the shrimp combo makes for an easy-to-hold, fabulous entree! You could also serve on a bed of rice for a less casual presentation. —Beverly O'Ferrall, Linkwood, Maryland
“This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida,” writes Sandy Lutz from North Canton, Ohio. “I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too.”