In this quick and easy recipe -- adapted from The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift -- jumbo shrimp are bathed in a brine flavored with salt, sugar and chili powder, and then sautéed with loads of fresh ginger and garlic. It's a dish that appeals to kids and adults alike. In fact, the recipe headnote reads: "If there is one recipe in this book that is guaranteed to have your family moaning with gratitude, this is it. After eating these shrimp, a five-year-old has been known to say, 'Wow, Mom, thanks!' And they've driven a grown woman to shamelessly lick her plate--in front of everyone." GET THE RECIPE
There are endless ways to use pesto -- the Italian sauce made from olive oil, basil, garlic, nuts and Parmesan cheese -- but this has to be one of my favorites. Whether you serve the dish for dinner with pasta and a vegetable or as an appetizer all alone, the shrimp will disappear in a flash. Trust me, no matter how much you think you'll need, make extra! GET THE RECIPE
These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It's one of those recipes with a long list of ingredients but please don't let that discourage you; they are truly quick and easy to make! GET THE RECIPE
This delicious recipe for Vietnamese Caramelized Shrimp was sent to me by one of my readers. I took one look at it and knew it was going to be a winner. Large shrimp are quickly sautéed with garlic and onions and then simmered in a traditional Vietnamese caramel sauce made from fish sauce, brown sugar, scallions and cilantro. Every time I make it, my family literally scrapes the pan clean. GET THE RECIPE
In this easy recipe, shrimp are quickly marinated in a bright and tangy mixture of olive oil, tomato paste, lemon, garlic, and herbs and then grilled until plump and slightly charred. It's perfect for summer entertaining because all of the prep is done ahead of time. All you have to do when your guests arrive is throw the skewers on the grill. GET THE RECIPE
I've had Coconut Shrimp at many restaurants, but this homemade version beats them all. It's remarkably easy to make: you can do all of the preparation in advance, and the sauce comes straight out of a bottle. GET THE RECIPE
This is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make, I always have the ingredients on hand, my kids love it as much as I do, and there's barely any clean-up! I like to serve it over pasta or with a lightly toasted baguette for mopping up all of the garlic-butter sauce. GET THE RECIPE
This is a very authentic tasting Thai dish, yet it's easy to make and you can find all the ingredients at most supermarkets. The flavor comes from lots of fresh ginger and garlic, and of course, one of the best bottled sauces you can have in your kitchen -- Thai Sweet Red Chili Sauce. GET THE RECIPE
Nothing says summer like Peel n' Eat Shrimp, and they're as easy to make as they are fun to eat. Here, I've prepared them Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side. For an authentic Maryland-style menu, try serving them with crab cakes, cornbread muffins and buttered corn on the cob. GET THE RECIPE
New Orleans Barbecue Shrimp has actually very little to do with barbecue -- the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce. Typically made with an insane amount of butter, the shrimp are served shell-on so you eat with your hands. It's incredibly delicious but not very practical for a family dinner, so this is my simple and easy-to-eat version. Butter is still the main ingredient in the sauce but I've scaled the amount way back. If you keep shrimp in your freezer, it's one of those dishes you can throw together at a moment's notice. And, bonus, kids love it! GET THE RECIPE