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This recipe is from American Wild Shrimp Inc., a nonprofit association formed by the Southern Shrimp Alliance to create awareness for Wild American shrimp. The organization represents the seafood industry in Alabama, Florida, Georgia, Mississippi, North Carolina, South Carolina and Texas.

• 2 pound large shrimp (16 to 20 per pound), peeled and deveined
• Salt and black pepper, freshly ground, to taste
• 1/2 cup light olive oil
• 6 lemons, peeled and thnly sliced
• 3 tablespoons capers
• 2 sweet onions, thinly sliced, separated into rings

Dressing:

• 1 tablespoon chopped garlic
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chopped fresh parsley
• 1 teaspoon granulated sugar
• 1 teaspoon Worcestershire sauce
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• Juice of 1 lemon

Season the shrimp with salt and pepper. Heat 1/2 cup light olive oil in a large skillet over medium heat. Quickly saute the shrimp until they begin to turn pink. Saute in several batches to avoid steaming; drain on paper towels.

In a large container with a tight cover, layer the lemon slices, shrimp, a sprinkle of capers and onion rings. Create layers until all the ingredients are used.

Combine all the dressing ingredients in a quart jar. Cover and shake until emulsified. Pour over the shrimp and refrigerate for at least 3 hours, occasionally inverting the container. Drain to serve.

Makes 6 to 8 main-dish servings.

Shrimp Wild Rice Salad

This simple salad can be made as long as three days ahead of serving. It is from Bruce Weinstein and Mark Scarbrough, authors of "The Ultimate Shrimp Book" (William Morrow, $16.95 paperback). Before cooking wild rice, soak it in water a few minutes, stirring it once or twice to see whether any hulls float to the surface, then cook according to package directions.

• Salt
• 1/2 teaspoon cayenne pepper
• 3/4 pound medium shrimp (35 to 40 per pound), peeled and deveined
• 3/4 cup plus 3 tablespoons extra-virgin olive oil
• 3/4 cup chopped walnuts
• 3 cups cooked wild rice
• 2 green onions, thinly sliced
• 1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces
• 2 medium-size ripe tomatoes, coarsely chopped
• 1/2 cup golden raisins
• 1/2 cup finely chopped parsley
• 1 tablespoon chopped fresh thyme
• 3 tablespoons fresh lemon juice
• Black pepper, freshly ground, to taste

In a medium bowl, combine 1 teaspoon salt and the cayenne. Add the shrimp and stir until they are well coated with the spices. Set aside.

Heat a medium skillet over high heat until it is hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the pan with oil. Add the shrimp and cook, stirring constantly, until pink and firm, for about 3 minutes. transfer the shrimp to a large mixing bowl.

add the walnuts to the pan and lower the heat to medium. Cook the nuts, tossing occasionally, until they are lightly toasted and smell nutty, for about 1 minute. Add the walnuts to the bowl with the shrimp. Allow them both to cool.

Add the rice, green onions, sweet pepper, tomatoes, raisins, parsley, thyme, lemon juice and the remaining 3/4 cup olive oil to the shrimp and nuts. Toss until well combined. Season with salt and pepper. Cover the salad and refrigerate for at least 2 hours before serving. The salad will keep for as long as 3 days, covered, in the refrigerator.

Variations:

Pecan and Cranberry: Add 3/4 cup pecans and 1/2 cup dried cherries instead of the walnuts and raisins.

Sweet-and-Sour: Stir 3 tablespoons sweetened Chinese vinegar into the finished salad.

Tequila Grilled Shrimp

This recipe for shrimp, from "The Ultimate Shrimp Book," is redolent of agave -- the plant used in making tequila -- and lime. Serve with tortillas and salsa, or toss them into a green salad with a light vinaigrette or bottled Thousand Island dressing.

• 1 cup premium tequila, preferably 100 percent blue agave
• Juice of 3 limes
• 2 tablespoons grated orange zest
• 2 pounds large shrimp (12 to 15 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
• 1 1/2 tablespoons kosher salt

In a large mixing bowl, combine the tequila, lime juice and orange zest. Add the shrimp and toss to coat. Cover and refrigerate for no more than 30 minutes.

Light briquettes in a grill at least 20 minutes before you are ready to cook the shrimp. If using a gas grill or broiler, heat it 5 minutes before you are ready to cook.

When the coals are glowing red with a thin covering of ash, place the grid on the barbecue. Lay the shrimp on the grid directly over the coals and cook for 2 minutes. Turn the shrimp, using tongs or a metal spatula, and cook for another 2 minutes per side, or until firm and pink. Cook them in batches, if necessary.

Place the shrimp on a large platter and sprinkle them with the kosher salt.

Variations:

Cosmopolitan: Omit the tequila. Mix 1/2 cup cranberry juice and 1/2 cup vodka with the lime juice. Sprinkle the finished shrimp with the salt or omit it, depending on your taste.

Whiskey Sour: Substitute premium whiskey for the tequila and add 2 teaspoons granulated sugar. Sprinkle the finished shrimp with salt or omit it, depending on your taste.

Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

This recipe was developed by the manufacturers of KC Masterpiece barbecue sauce, Hidden Valley Ranch salad dressing and Kingsford charcoal briquettes.

• 1/4 cup olive oil
• 1 to 2 cloves garlic, finely chopped
• 16 extra-large shrimp, shelled and deveined
• 4 (6-inch) baguettes or French bread rolls, sliced but left attached
• 2 ears of corn, with husks on
• 1 sweet green pepper, halved
• 1 medium-size red onion
• 2 ribs celery, chopped
• 1 tablespoon dry ranch salad and seasoning mix
• 1/4 cup bottled barbecue sauce, divided
• 1 bag (5 ounces) arugula mix

Prepare a grill for direct heat cooking.

In a saucepan, heat 1/2 tablespoon olive oil and the garlic over medium heat for 2 minutes. Remove from the heat and set aside to cool. Marinate the shrimp in half of the garlic oil mixture at room temperature for 30 minutes. Brush the remaining oil on the bread.

While the shrimp is marinating, gently peel back the corn husks, remove the silks and pull the husks back over the corn. Oil the grill grid. Place the corn, with husks intact, the pepper and onion on the grill over direct heat. Grill the pepper and onion for 6 to 8 minutes, the corn for 10 minutes, turning occasionally until browned.

Peel the husk from the corn, cut the corn from the cob and plate it in a medium bowl. Chop the pepper and celery and thinly slice the onion. Mix with the corn. Combine the remaining olive oil and the dry salad dressing mix. Pour the mixture over the vegetables and toss to coat.

Place the shrimp and cut side of the French bread on the grill. Cook the shrimp 3 to 4 minutes per side until cooked through, basting frequently with some of the barbecue sauce. Grill the bread until lightly browned.

To assemble, line the rolls with arugula and scoop the relish in the base of the bread. Top each with 4 grilled shrimp and more relish. Drizzle with the remaining barbecue sauce.

Makes 4 to 6 servings.

Curried Shrimp with Sugar Snap Peas

This recipe is from McCormick. For more heat, hot Madras or red curry powder.

• 1 tablespoon butter
• 1 pound large shrimp, peeled and deveined
• 1/2 pound fresh sugar snap peas or snow peas
• 2 teaspoons curry powder
• 1 teaspoon garlic salt
• 1 (14 ounces) can light coconut milk
• 2 tablespoons white wine
• 1 tablespoon lime juice
• 1 tablespoon cornstarch
• 3 green onions, chopped, for garnish
• Hot cooked rice (optional)

In a large skillet, melt the butter over medium-high heat. Add the shrimp and sugar snap peas. Sprinkle with the curry powder and garlic salt. Cook, stirring, for 5 minutes or until the shrimp begin to turn pink.

Stir the coconut milk, wine and lime juice into the cornstarch until smooth. Add to the shrimp mixture. Stirring constantly, bring to a boil over medium heat and simmer for 2 minutes.

Garnish with the green onions. Serve over hot rice, if desired.

Makes 4 servings.

Spicy Asian Glazed Lager Beer Shrimp

This recipe is from the National Beer Wholesalers Association, developed by chef Frank Melodia of Brooklyn, N.Y., and Miami. A lager beer is a light, golden, bubbly brew -- the most popular in the United States. The shrimp can be grilled or broiled. Serve with rice or over linguine and a garden salad for a complete meal.

• 4 wooden skewers
• Water
• 1 pound large shrimp, shelled and deveined, tail shells intact

Fot the marinade:

• 1 (12 ounces) bottle lager beer
• 1/3 cup honey
• 1 tablespoon grated fresh gingerroot
• 8 cloves garlic, minced

For the glaze:

• 1 (12 ounces) bottle lager or wheat beer
• 1/4 cup bottled Asian oyster sauce
• 1/4 cup honey
• 1/4 cup bottled chile sauce or ketchup
• 1 tablespoon ground ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon dark sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons butter

Place the wooden skewers in water to soak.

For the marinade: In a large bowl, whisk together the beer, honey, gingerroot and minced garlic. Add the shrimp. Marinate at room temperature while making the glaze.

For the glaze: In a 3-quart saucepan, combine the beer, oyster sauce, honey, chile sauce, ground ginger, chopped garlic, sesame oil and soy sauce. Bring to a boil over medium heat. Boil for 35 minutes, until reduced and thickened to a blaze that will coat the back of a spoon. Stir in the butter and let it melt. Let the glaze cool.

Prepare a gas or charcoal grill, or heat a broiler.

Drain the shrimp and discard the marinade. Pat the shrimp dry.

On a work surface, line up 6 shrimp, with curved sides touching. Insert a wooden skewer through the shrimp to thread. Repeat with the remaining shrimp and skewers. Brush the shrimp generously with the glaze.

Place the shrimp on the grill or under the broiler and cook for 2 minutes on each side, until cooked through.

Makes 4 servings.

Short-Cut Paella

Paella -- the Spanish favorite -- usually takes hours to prepare and cook. This recipe can go together quickly on a weeknight.

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-inch slices
• 1 cup uncooked long-grain rice
• 2 teaspoons Italian seasoning
• 1/2 teaspoon ground turmeric
• 2 cups chicken broth
• 1 (14 1/2 ounces) can diced tomatoes, drained
• 1 pound shrimp, thawed if frozen, peeled and deveined
• 1 cup frozen peas
• Black pepper, freshly ground, to taste (optional)

In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and saute for 3 minutes or until the onion is softened. Stir in the rice, Italian seasoning and turmeric. Saute for 2 minutes. Add the chicken broth and bring to a boil. Cover and simmer for 15 minutes.

Stir in the tomatoes. Place the shrimp in a single layer on top of the rice and top with the peas. Cover and cook over medium-low heat for 8 to 10 minutes or until the rice is tender and the shrimp are cooked. Stir and serve. Season with black pepper, if desired.

Makes 6 servings.

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