This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. —Suzanne VanAlstyne, Petoskey, Michigan
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.
Annette Traverso - San Rafael, California
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper.
-Judith LaBrozzi, Canton, Ohio
This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California
Rarely do I come home with leftovers when I take this appetizing salad to family gathering and potlucks at work. It's hearty yet refreshing, and the edible "bowl" makes it fun to serve. Our two sons, 26 and 28, consider it a treat.
Southeast Washington is a prime growing area for asparagus, and this recipe is one of the best I've tried using this delicious vegetable. Because it has shrimp and ham, this salad is hearty enough to be served as a main dish.