Shrimp

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.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.