A Refreshing Summer Delight! By Jason Griffith When the sun is shining and you’re craving something cool, creamy, and ...

Our August issue is filled with a bounty of late-summer recipes: snappy pickles, two-ingredient cocktails, and countless ways ...

Tucked along Oceanside’s waterfront, Lighthouse Oyster Bar & Grill serves up coconut shrimp so perfectly executed you might ...

Chef Bud is the master of grilling seafood and the salad he made during his last Studio 4 Appearance shows how using just the ...

1 pound large (18/20) shrimp, peeled and deveined, tails intact 1 1/2 to 2 tablespoons Old Bay Seasoning 1 (12-ounce) bottle ...

Tender shrimp tossed in a creamy, tangy dressing with crunchy celery, fresh herbs, and a hint of lemon, this easy shrimp ...

Recipe: Rice salad with beans, mango and jicama Make this extra-large, crunchy grain salad to munch on any time of day.

This easy, tossed shrimp salad recipe combines cooked shrimp, mayonnaise, lemon juice, finely chopped cucumber and red onion, fresh dill, and Old Bay seasoning. Delicious on its own, this simple ...

Mark Bittman’s spicy shrimp salad with mint, a recipe from 1998, still packs a fresh, lemony punch.

SEASONAL RECIPES Recipe: Thin noodles and shrimp with heaps of fresh herbs makes a bright spring salad By Lisa Zwirn Globe Correspondent,Updated April 29, 2025, 10:00 a.m.

Shrimp Salad-Stuffed Avocados This recipe is perfect for a light lunch after the holidays.