Shrimp

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.

Jumbo Shrimp tails make good handles at a picnic!

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

This shrimp appetizer almost has the iron of steak but far fewer calories.

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.

These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

The lime juice keeps the avocados from discoloring.

Cedar-plank cooking infuses the shrimp with a delicious smokiness. Use leftover chipotles in flavored butter, guacamole, and vinaigrettes.

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar.

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

A satisfying first-course salad with beautifully balanced Asian flavors.

A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.