Set pan or cast iron skillet over medium heat.

Add oil and cook the garlic, stirring constantly until pale golden brown, about 1 minute.

Add shrimp and cook for about 2-3 minutes on each side. Add the lemon juice and cook for another minute.
Add chopped parsley and transfer to a plate to serve with tostones

Heat the oil in a wok or frying pan, and cook the onion, garlic, and seasonings over a medium heat for 5 minutes.

Add tomatoes and cook for 5 more minutes.

Add the broth and tomato paste, mix, and cook for 10 more minutes.

Turn down to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to prevent the pasta from sticking. Add and stir in Shrimp.

Cook for about 3-5 mins until shrimp and pasta is cooked. Add more seasonings, if needed.

Sprinkle with cilantro and parmesan cheese.

In a large bowl, wisk together mayonnaise and Sriracha. Add shrimp and mix until completely coated with the mixture.

Heat olive oil in a large skillet over medium-high heat.

Add shrimp in a single layer and cook, flipping once, until both sides are golden brown, about 3 to 4 minutes total.

Sprinkle with cilantro and serve immediately.

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.

Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once hot, add the shrimp and sauté for about 2 to 3 minutes. Remove and reserve.

Add the garlic and red pepper flakes to the skillet, then sauté for about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes.

Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.

Drain the pasta and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve with your favorite white wine.

Preheat oven to 425 degrees F. Heat 1 Tbsp of oil oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, and add to the skillet. Sauté for one minute, on both sides. Remove and place the shrimp on a separate plate.

Add an additional 2 Tbsp of oil to skillet. Add onions and garlic and sauté for 5 minutes. Add wine, and deglaze pan for one minute. Add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.

Brush the top of the pizza crust with 1 Tbsp of olive oil.
Sprinkle about half of the mozzarella cheese evenly on pizza crust, leaving a 1-inch border.

Evenly spread the tomato mixture on top of the cheese. Add the shrimp in an even layer, and then cover with the remaining mozzarella. Bake for about 10-12 minutes.

Remove and garnish with chopped fresh basil and Parmesan cheese.

Heat tortillas over medium heat in a dry skillet.
In a bowl, mix yogurt, cayenne, lime juice, and cilantro.
Heat coconut oil in a nonstick skillet over medium-high heat. Add cabbage and
cook for 4 minutes or until the cabbage is just barely wilted.
Remove cabbage from skillet, add shrimp, and cook for 3–4 minutes. Season
with cayenne pepper, and add salt and black pepper to taste.
Layer taco with cabbage, shrimp, yogurt mix, and diced avocado.