I make this dish all the time with soft shell crabs, but it is equally good with shrimp.

For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white.

The sauce recipe came to me from my pal Vikram, who uses it all the time on all manners of fried seafood in his house in Bangalore. Whether you make this recipe with shrimp or soft shells, you’ll love it.

A quick and easy version of pickling, these shrimp are a great appetizer served with fresh buttered crusty bread.

These shrimp are great for a mid-winter pick-me-up or outdoor grilling in the summer, just double up on the marinade and the amount of shrimp, there's enough sauce for two large batches  I always use Penzey's Singapore seasoning for these.

A fresh, light latin-inspired dish. I cooked this recently at Kohler's Food and Wine Festival and it was a big hit.

Make a side of jasmine or sticky rice to pile the shrimp on and soak up the sauce.

Be sure to use a good quality sake you'd like to sip on when you marinate the shrimp.  like wine, don't use something you wouldn't drink.

There are tons of versions of shrimp scampi and this is one of my favorite because of it's simplicity. 

The curry powder adds a great depth of flavor in this dish by giving it that extra kick.  It makes a typical scampi dish fun and combined with the artichokes, more unexpected.

Quick and super flavorful, this is a great stand alone dish and especially good with fresh, warm tortillas on the side.

The spiced nuts are a great addition to this dish.  They are also great to snack on alone!