This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like.

A fiery, messy shrimp dish that comes at you head-on. Literally.

This is a very delicious, easy, and fast recipe. The lemon, mint, and garlic pair well with the lightness of the shrimp and the saltiness of the prosciutto. I would make extra marinade so every bite has a healthy amount. I also tried one shrimp with a basil leaf and it was heaven—so you can try this with other herbs pretty easily. One thing to be careful about is the grill temperature and the prosciutto. If you are like me, you'll want it to crisp, but this runs the risk of overcooking the shrimp. The crispness is doable, but does require careful monitoring. I will be making this for future barbecues.

What is a shrimp boil, exactly? First and foremost, it’s a party. Eating outside with friends and family is one of the pleasures of hot weather, and a shrimp boil is a great way to gather everyone together over a delicious meal. Popular around the American South, especially in the Lowcountry and Gulf Coast regions, shrimp boils are a culinary tradition originally brought to the United States during the wave of Cajun immigration from Canada during the 1700s.

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt.

A shrimp stock fortified with the floral and smoky notes of dark Jamaican rum does much of the heavy lifting in elevating a simple fall bisque into something memorable and unexpected. Traditional aromatics—carrots, celery, and onions—are sweated with a deseeded Habanero pepper, which adds brilliant brightness. Thyme is the only herb employed, and its deep earthy-woodsy flavor rounds out some of the assertiveness of the Habanero. The creaminess of this bisque comes from full-fat coconut milk, which gently leans into the sweetness of the butternut squash. Finished with a splash more of dark rum, the ingredients—even those used in small quantities, like the lime zest—naturally cohere and confidently connect warm, autumnal notes with bright, upbeat Caribbean-inspired flavors.

A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!

The simplest versions of furikake include as few as two ingredients, usually dried fish and seaweed. That might sound like a very fishy flavor, but it’s more salty and umami (think miso soup, not canned sardines). You’ll see mixtures with bits of dried egg, shrimp, salmon roe, shiso, wasabi, and even buttered potato (I doubt that last one is natural). They come in jars for shaking into your bowl and in packets that are meant to be mixed with rice for omusubi (rice balls).

This recipe is one of a dozen from my father's server days: "Vito's Shrimp Scampi," which isn’t really a scampi but a roasted garlic cream sauce that blushes pink with chopped tomatoes served over linguini—simple enough to wing, and really, really good.