“I love shrimp!” says Traci K Wynne, Denver, Pennsylvania. “Throw in some scallops and I'm in heaven. We serve these skewers with some grilled steaks and a garden salad. I'm hungry just thinking about it!”
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
My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite shrimp recipe. We've even served it to company often, with great success. Enjoy! —Lisa Blackwell, Henderson, North Carolina
Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! —Marie Bason, Bend, Oregon
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.