My favorite bbq shrimp! BBQ shrimp 3-4 lb shrimp, shell on or off 2 tsp thyme 1 tsp salt 1 1/2 tsp pepper 2 bay leaves 2 crushed garlic cloves juice 2-3 lemons 1/4 lb butter Melt butter, mix with ingredients. Place shrimp in bottom of pyrex dish, pour ingredients over. Cover with aluminum foil. Bake 400 for 25 minutes. Yummy!

I make lemon-tahini sauce often: Tahini-Lemon Sauce 2/3 cup tahini 2/3 cup yogurt 1 large clove garlic, crushed 1/3 cup lemon juice (about 2-3 lemons) 3 green onions, coarsely chopped 1/3 cup parsley, stems removed dash of salt 1/8 tsp cayenne (or less, to taste) 1/8 tsp paprika 1/4 tsp ground cumin Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator. While this recipe is normally for Persian or Middle Eastern dishes, it works with spicy Indian food as well. If DH likes tahini, you could substitute that for the peanut butter in your other recipe. I have no problem leaving out certain ingredients in sauces, and often the sauce is fine without them. I do not like peanut butter myself either, but I do like cashew butter, which might be another possible substitution. You can also make a dipping sauce from your marinade. To thicken it, add a bit of cornstarch of potato starch and heat it until it is thick enough. I often use leftover marinades to make sauces, and I did this on Sunday for the tuna that I grilled, but it was more of a Japanese style than Indian. Lars

Hey Susie! This is too late for your dinner last night, but the coconut shrimp that is used in the soup I made for the holida lunch is pretty easy (and quite good) not to menion healthy! Alexa Carrot Ginger Soup with Coconut Roasted Shrimp HEALTHY ACTIVE TIME: 30 MIN TOTAL TIME: 45 MIN SERVES: 6 The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat. ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped 4 large carrots (3/4 pound), chopped 1 tablespoon finely grated ginger 1/2 teaspoon crushed red pepper 3 cups low-sodium chicken broth 3 tablespoons soy sauce 2 tablespoons fresh lime juice 2 tablespoons light brown sugar 1 tablespoon smooth peanut butter 1 teaspoon Asian sesame oil 1 cup skim milk 1/4 cup light coconut milk Kosher salt and freshly ground pepper 16 large shrimp, shelled 1 1/2 tablespoons shredded coconut Pinch of cayenne pepper directions Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp. NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

I grew up in Arizona, and we only knew of two kinds of shrimp. One came in cans, the other came from restaurants-via the freezer. Here are a couple of good uses for canned shrimp. Add it to potato soup. My mother made "chowder" using canned corn and shrimp. Her chowder was essentially, a thinner version of potato soupk. It had a milk-based broth flavored with fresh celery and onions. Everybody loved it, included my brother's vietnam buddy, who hated seafood. My mother also made a cold gazpacho-like soup that she called shrimp cocktail and served for a first course. It was tomato juice, a can of Veg-All, and canned shrimp seasoned with a little hot-sauce and served with fresh lemon. Canned shrimp added to a salad as suggested before, is wonderful. Serve it with fresh tomato wedges, saltine crackers and "Louie" style dressing. (Similar to Thousand Island, I'm sure you could find an easy version on the internet. We grew up with much less than people have today, but my mother was a great cook who always made the most of what we had. One last thing . . for those who would give undesirable cans to the food bank . . remember that when people are having hard times they don't suddenly start craving peculiar food from cans with faded labels--anymore than they desire stained clothes or ratty furniture. If you want to really feel good about the donations you make, remember that the people you are giving to, may be people just like you--trying to make it and take care of their families as best they can.