fresh cooked shrimp recipes

- 2 Tbs. Balsamic vinegar
- 2 Tbs. chopped fresh cilantro
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 3 Tbs. olive oil
- 1 lb. medium shrimp, cleaned and shelled
- 1 clove mined garlic
- 1/4 tsp. crushed red pepper flakes (more if needed)
- 1/2 lb. fresh spring salad mix
- 4 oz. crumbled feta cheese

- 3 tablespoons fresh oregano leaves
- 1/2 sweet onion, cut into wedges
- 3 cloves garlic
- 1 cup spinach leaves
- 4 tablespoons olive oil
- 8 ounces fresh mozzarella cheese, diced
- 3 tablespoons chopped fresh basil
- salt and pepper to taste
- 8 ounces dry fettuccine pasta
- 1 pound cooked shrimp - peeled and deveined
- 4 medium tomatoes, chopped

- 1/4 cup honey
- 1/4 cup Dijon-style prepared mustard
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1/2 cup orange marmalade
- 1/2 cup cornstarch
- 1 1/2 pounds large shrimp - peeled and deveined
- 1 quart vegetable oil for frying
- 1/4 teaspoon hot pepper sauce
- 1 cup ice water
- 1/2 cup all-purpose flour
- 2 cups shredded coconut
- 1/2 tablespoon ground white pepper

- 2 tablespoons Butter
- 3 medium (3 cups) zucchini, cut into 1/2-inch slices
- 1 medium (1/2 cup) onion, sliced
- 1 teaspoon finely chopped fresh garlic
- 1 (14.5-ounce) can diced tomatoes with Italian herbs
- 1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
- 1/4 teaspoon ground red pepper
- 4 cups hot cooked rice or couscous

- 1 tablespoon chopped cilantro
- 1 teaspoon minced jalapeno peppers
- 2 teaspoons fresh lime juice
- 1/4 cup frozen shelled edamame
- 1/2 cup cooked small shrimp
- 1 1/2 teaspoons extra virgin olive oil
- 1/8 teaspoon salt
- 1/2 cup halved cherry tomatoes
- 1-2 tablespoon chopped red onions
- 1/2 cup canned cannellini beans