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.

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.

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.

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.

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

In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt.

Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted.

Cover the grits and keep warm. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds.

Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes.

Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls, top with the shrimp and sauce; serve warm and garnish with extra green onion, if desired.

Cook the pumpkin at 300 degrees Fahrenheit until tender. Then, cut the top of the pumpkin off like a lid, clean the inside removing all the seeds and interior flesh, being careful not to break it. Reserve flesh – it will be used to make a puree that will be the base of the filling.

In a pot, prepare a broth by boiling 2 liters of water with thyme and rosemary, allowing the liquid reduce to concentrate the flavor.

Strain in a colander and reserve. Add oil, butter, chopped onion, tomato and garlic to the stock pot and simmer until soft and uniform. Return broth to vegetables in the stock pot.

Season the shrimp with salt and pepper, and add to the pot with the coconut milk. Boil for 10 minutes.

Add the pumpkin puree, cilantro and cream cheese and stir until well mixed. Pour mixture into the pumpkin and sprinkle with parmesan cheese. Return to the oven and bake until slightly browned on top.

Serve piping hot, drizzled with olive oil as desired, accompanied with white rice and farofa. If desired for visual effect, garnish the pumpkin opening with shrimp, too.