Shrimp

Named for a friend of my mother who was a wonderful cook, this recipe is very quick and easy and always elicits lots of requests for copies," Cindy Vogels of Littleton, Colorado. " I often serve this dish as a first course, leaving the shrimp whole, but here they are blended in a food processor to form a delicious spread." Active time: 45 min Start to finish: 1 3/4 hr

Although having your guests shell their own shrimp can be a messy proposition, the result of grilling shrimp in the shell-unbelievable succulence-is worth it!

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

The shrimp are simmered and served in a peppery, New Orleans-style sauce-peel them at the table as you eat. Coleslaw, crusty French bread for sopping up all the sauce, and plenty of napkins are ideal accompaniments. For dessert, crullers and coffee with whipped cream would be easy substitutes for traditional beignets and café au lait.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.