Serves 4  Preparation time 20 minutes. An elegant appetizer.
1 lb. large raw shrimp, no tails (about 24 shrimp)
3/4 stick unsalted butter
2 Tbs. virgin olive oil
1 cup soft bread crumbs (a French baguette makes good ones)
1/4 cup fresh parley leaves, minced
3-4 large garlic cloves, minced
dash of cayenne
dash of paprika

1/4 cup dry sherry (must be dry!!)
4 scallop shells (Burhop's sells these) or ramekins
Lemon wedges
In a large skillet, over low heat, melt the butter with the olive oil and saute the garlic until soft. Add the raw shrimp and toss with the butter and garlic. Raise the heat slightly and cook for about 3 minutes, stirring regularly, until the shrimp turn opaque and curl. Move the shrimp to the ramekins or scallop shells on a baking sheet, leaving the butter and olive oil in the pan. Return the pan to burner over low heat.
     Add the sherry, bread crumbs (process bread in a blender), parsley, cayenne and paprika to the butter mixture remaining in the pan and stir well. Spoon the crumb mixture over the shrimp, and brown under the broiler for 1 or 2 minutes. WATCH CLOSELY! Don't put too close to the heat. You don't want to burn the tops, just brown them. The shrimp is already cooked. 
     Serve with lemon wedges, toasted baguette rounds and a glass of Sauvignon Blanc.



28 shell-on shrimp

1 cup dry white wine

 6 cloves garlic minced

2 Tbs. olive oil

1 Med. Onion chopped

4 Roma tomatoes chopped

1 shallot minced

Fresh herbs: rosemary, sage, oregano, flat parsley

1 Tbs. capers, choppedsalt & pepper
Peel shrimp. Heat oil in heavy skillet. Sauté onion, garlic and shallots
over medium heat until soft. Add herbs finely chopped. Turn to high and
add shrimp, searing quickly on both sides. Turn heat to low, add capers,
wine and tomatoes, cover pan and simmer for 5 to 10 minutes. Season to
taste and serve with rice or pasta.





1 1/3 c. packed fresh cilantro leaves

4 pounds (21-25) shrimp, shelled

3/4 c. packed fresh mint leaves

1/2 c. olive oil

1/2 c. grated Parmesan cheese

4 cloves garlic, peeled 

4 T. fresh lime or lemon juice

1 jalapeno, stemmed and seeded 

Directions:  Combine all ingredients except shrimp in a food processor; process until smooth. Toss shrimp with pesto in a shallow, non-reactive (glass, ceramic) pan to coat. Cover and refrigerate 1 to 2 hours. When ready to cook, prepare a charcoal or gas grill for direct grilling over high heat. Grill shrimp 2 to 3 minutes per side; the shrimp will be firm and white. Serve immediately. Serves 8 as a main dish, or 12 as an appetizer. Serve with a rice pilaf and a Sauvignon Blanc.


Preparation Time: 20 minutes  Serves 4


4-6 cloves garlic, minced or pressed

1/2 tsp coarsly ground black pepper

1/4 cup fresh lemon juice

1 1/4 LB. large shrimp, peeled & deveined

1/4 cup olive oil

lemon wedges for garnish

Directions:  In a large bowl, mix garlic, olive oil, lemon juice and pepper.  Add
peeled and cleaned shrimp and stir to evenly coat. Refrigerate for about
20 minutes.  Pre-heat charcoal grill or broiler.  Remove shrimp from
marinade and thread onto skewers, using 2 skewers per kebab, so shrimp
won’t spin. Grill or broil skewers 3 to 4” from heat until they are
pink, about 2 minutes.  Turn skewers, spoon  some reserve marinade over
shrimp and continue cooking until shrimp are evenly pink and cooked
through, 2 to 3 minutes longer. Transfer to individual plates. Serve
with rice pilaf, Burhop’s Fresh Roasted Vegetables & lemon wedges.
Wine suggestions:  a chilled Sauvignon Blanc or an Italian Frascati.


PREPARATION TIME: 20 MINUTES                              SERVES 4


32 EZ Peel shrimp, peeled

6 cloves garlic, chopped

2 Tbs. olive oil

¼ cup cilantro, chopped

1 Tbs. sweet butter

2 limes, one juiced, one wedged

salt & pepper to taste

Directions:  Heat oil in a heavy skillet over medium heat, add garlic and cook until soft. Add shrimp and
butter. Increase heat to medium high. Cook for 3-5 minutes, stirring regularly, until shrimp turn opaque and curl. Turn off heat, and add the juice of one of the limes and the chopped cilantro; season to taste.(Do not cook the cilantro - it will lose its flavor - add only after you turn off the heat.)
Toss well, serve with a rice pilaf, green salad and lime wedges.
Wine: A French chardonnay or a Sauvignon Blanc.




1 1/2 LBS. large shrimp, shell on

1TBS. fresh lemon juice

coarse sea salt 

ground pepper
1/4 TSP. grated lemon zest

1/4 cup dry white vermouth

2 TBS. unsalted butter

2 TSP.finely chopped fresh parsley

2 TSP. minced garlic

4 large, whole garlic cloves

diced lemon wedges for garnish

Directions:  Rinse shrimp and pat dry with paper towel. Peel if you think your guests would prefer not to peel them themselves, but the shells add flavor. Heat a large skillet over medium heat. 
Season shrimp with salt and pepper.  Add butter to skillet.  When foaming subsides,
raise the heat to high and add shrimp. Let shrimp cook for 1 minute without turning. 
Add garlic and cook for 1 minute. Turn the shrimp and cook for 2 more minutes.
Transfer shrimp to bowl.
     Return skillet to heat and add vermouth and lemon juice. Boil the liquid until slightly
thickened, about 30 seconds. Scrape pan to loosen brown bits. Stir  in zest,
parsley & scallions. Season to taste. Pour over shrimp and toss together. Serve with angel
hair pasta or rice pilaf and lots of napkins if you’re PYOS! (peel your own shrimp).
Delicious with a chilled Pinot Grigio or Frescatti.


Preparation time: 15 minutes   Serves 4 as appetizer, 2 as main course

1 lb. E-Z peel shrimp, peeled & rinsed

1 bunch fresh basil, ¼ cup

3 large cloves garlic peeled, slightly chopped

½ cup olive oil

2 Tbs. red balsamic vinegar

2 Tbs. tomato sauce (ketchup works)

Red chili flakes to taste

1/2 teaspoon sea salt

Directions: Mix the marinade ingredients in a blender or food processor until it looks well combined. Add chili flakes as desired for how much “heat” you prefer. Mix marinade with shrimp in a glass or ceramic bowl and refrigerate for up to an hour. Put shrimp on skewers and grill over medium high fire or broil for about 5 minutes total, watching and turning as needed. Serve with a chilled glass of rose or Sauvignon Blanc .

Prep time: 15 minutes    Serves 2 - 3
2 tbsp olive oil
1 lb. jumbo shrimp, shelled and deveined
3 cloves garlic, minced
2 Tbsp freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Black pepper
To make zucchini noodles, cut the ends off of the zucchinis, and "peel" down to (but not into) the seed layer with a julienne peeler. A great, inexpensive tool to have in your kitchen. Place in a bowl and sprinkle with salt and pepper. 
     Add olive oil to a sauté pan and heat it on medium low for a minute. Add the garlic and cook for a minute to soften, stirring constantly so it does not burn. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl. Increase the heat to medium. Add the lemon juice to the pan and the zucchini noodles and cook, stirring occasionally for 2 minutes. Return the shrimp to the pan and toss to combine. Taste and season with salt and pepper if needed.
     Serve with rice, crusty bread, and a glass of Sauvignon Blanc or a non-oaked Chardonnay. 


To print recipes, highlight, copy and paste into a word document.

CAUTION: We don't guarantee our recipes with seafood purchased elsewhere. A fabulous recipe won't help bad fish.