shrimp scallop recipes

- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lfresh ime juice
- 3/4 cup fresh lemon juice
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

- 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 large can V-8 juice or Clamato (spicy if desired)
- 2 avocados, chopped
- 2 cucumbers, seeded and chopped
- 1 medium red onion, chopped
- 1/2 bunch cilantro, chopped
- 1 jalape?o, seeded and chopped
- 1 pound large shrimp, peeled, de-veined and steamed *
- limes, quartered
- Tabasco sauce

- 3 tablespoons plus 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 2 cups good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced fresh dill
- 1 cup minced red onion (1 onion)
- 3 cups minced celery (6 stalks)

- 1 green pepper (diced)
- 1/2 large white onion (diced)
- 1 clove garlic (minced)
- 1 jalapeno (diced)
- 1 pound fresh Shrimp, peeled and devained
- 2 cups of favorite homemade or store brought marinara
- 2 tablespoon butter
- crushed red pepper, cracked black pepper, and salt to taste
- penne pasta

- 12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined
- 12 each sea scallops, whole, cleaned and dried
- 7 each smoked bacon, sliced 1/8" thick
- 1 each red pepper, diced fine
- 1 each red onion, diced fine
- 1 each poblano pepper, diced
- 1 ounce sunflower sprouts, trimmed
- 1 tablespoon butter
- 2 pieces roasted chipolte, pureed
- 1 ounce capers, drained
- 8 ounces mayonnaise
- Salt and black pepper
- 3 each lemons

- 1 1/2 pounds Florida Shrimp, cooked, peeled and deveined
- 1 cup white vinegar
- 1 cup red onions, chopped (large pieces)
- 1/2 cup 
- canola oil
- 2 tablespoons capers
- 2 teaspoons garlic, minced

- 1 lb Ocean Garden®
- Shrimp
- 1/2 cup Butter, unsalted
- 3 Tbsp Cooking oil
- 2 Tbsp Soy sauce
- 1 Tbsp Lemon juice
- 1/8 to 1/4 tsp Garlic powder
- 1/4 to 1/2 tsp Tabasco
- 1/4 cup Tequila
- Tortillas