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
Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. —Susan Manning, Burlington, North Carolina
With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops.
My husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon. Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them. —Sandi Solari, Manteca, California
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
Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.
These flavorful skewers from Jalayne Luckett, Marion, Illinois, deliver a mouthwatering kick with minimal effort. Fix them for your next party and watch them disappear.Jalayne Luckett, Marion, Illinois