Michelle Kim’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! This Caesar salad gets its Asian flair from Kikkoman® Teriyaki Marinade & Sauce used three ways! Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then seasoned with freshly ground sea salt and black pepper before being drizzled with a creamy, Caesar-style dressing and juicy, grilled shrimp. The umami flavors of the teriyaki make the perfect substitute for the traditional anchovies and Worcestershire sauce in the dressing. For croutons I tossed bread in a teriyaki-miso mixture and toasted in a pan right on the grill (See Food52’s sub, below). Finally, extra large shrimp are marinated in the teriyaki sauce before being grilled on skewers until perfectly plump. The cabbage can be served in whole wedges or chopped before topping and dressing.

This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.

My first taste of aguachile was in Los Angeles a few years ago, and I was thrilled to rediscover it back in NYC's Jackson Heights at Mariscos El Submarino, a Mexican seafood restaurant specializing in aguachiles, cócteles, ceviche, and other freshly prepared dishes. Aguachile, meaning "chili water," is a dish from Sinaloa, México, is similar to ceviche but with a focus on spiciness. It typically consists of raw seafood, often shrimp (and here I'm using scallops as well), cured in lime juice, and then submerged in a broth made of the marinating liquid, soy sauce or Maggi liquid seasoning, jalapeños, Serranos, cilantro, and garlic. The broth's spiciness can range from mild to fiery, but it typically packs a punch, living up to the dish's name.

Empanadas, empanadillas, pastelillos, pastelitos, pastelillitos… So many names! So many opinions! Like any dish shared throughout Latin America, everyone claims to have the best version. I’ll keep my biases to myself (Puerto Rico and Colombia for the win). For our purposes, especially here in the United States, I’ll just be referring to them as empanadas.

Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade.

This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective. Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh.

Big Little Recipes has always embodied what I consider to be a well-rounded dish—simple and quick, yet highly-impactful. In light of Emma Laperruque’s departure, I wanted to keep the spirit of her small ingredient list/big flavor ethos alive while staying true to the community-driven aspect of Food52, which fueled my decision to transform BLR into a collaborative column. From now on, you’ll be hearing from an array of new and rising voices in the food and recipe development world.

Shellfish rolls are a quintessential staple of New England summers. There’s the ever-popular lobster roll, of course, but crab and shrimp rolls have their places, too. All three are delicious, but shrimp is the most affordable, accessible option—especially when cooking for a crowd. I always have a bag (or two) of shrimp in the freezer so that these rolls can be made on a whim.

This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown.

This is a classic sweet dessert that we always make. It’s perfect for after a meal and these stewed, almost candied, pineapples get better and better every time they get warmed up.

Nadiya’s take on fattoush, a Middle Eastern salad, known for the crisp, toasted bits of bread that adorn the top. This is a breakfast version, full of fresh, frozen and dried fruits and seeds, with toasted cinnamon tortillas for the crispy bread topping.

While crab cakes may be the calling card of Maryland, shrimp salad is a close second. I can't name a single bridal shower I have attended in Maryland that did not serve shrimp salad. When served as a sandwich it is usually served on white bread with lettuce and tomato. Usually the shrimp are whole, I slice mine in half lengthwise as, I find, it makes a more manageable sandwich.

Roasted salmon sits alongside tangy feta, sweet medjool dates and miso-glazed aubergine in this creative summer dish.

Everyone knows chorizo and shrimp are in love, and there's no reason why this romance wouldn't extend deliciously into the world of burgers.

A bright, fresh, colourful dish of griddled peppers, red onion and courgette served with a herby dressing, and basil and mint leaves to finish. Delightful.

This is a favorite time of the year for me, with Diwali, Thanksgiving, and Christmas celebrations lined up one after another. I’ll take any excuse to cook for my friends and family. This season will be even more special, after the year we've all had, so I am going to have a little party and make the most of it. These cheesy, herby shrimp toasts are definitely something I’ll be cooking. They are super simple to put together—you can prepare all the bits beforehand and finish them a couple of minutes before serving. Serve these on their own or with a dip of your choice (go for something spicy).