In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.

Dry very well with paper towels and then chop the shrimp. Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp.

For the shrimp: Heat the butter and oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Sprinkle with the chili powder, cumin, salt and pepper.

12 mini soft dinner rolls, toasted In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper.

Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.

1/3 pound baby shrimp, 300 count. 1/4 cup dry vermouth or white wine, eyeball it. 1/2 cup grape tomatoes. 1/3 pound angel hair pasta, cooked to al dente. Salt and pepper

Begin with spinach to establish a layer between shrimp mixture as it is moist. Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under broiler until cheese is ...

Not only are these shrimp cocktail cups delicious, but they come together quickly using simple store-bought ingredients. They also require no cooking!

These sliders draw their inspiration from the beloved garlic shrimp trucks and stands of Hawaii, translating the flavors to mini shrimp burgers.