For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the Southern classic. —Judith King, Madisonville, Tennessee
You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio
I found this super-quick shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I’ve only had compliments whenever I’ve served it. –Jean Gauthier, Rives Junction, Michigan
"I created this supper standout one day with just the items in my refrigerator at the time. The recipe will leave your mouth watering for more! My family craves this dish any time of year because it’s so delicious and light. Enjoy!" writes Cyndi McLaughlin in Pinon Pines, California.
"For a delicious meal in minutes, try this colorful combination," suggests Audrey Thibodeau of Mesa, Arizona. "I put water on to boil while I do some of the prep work, then cook the pasta while I stir-fry the shrimp and veggies. This entree is terrific with garlic bread."