The combination of shrimp and tarragon is delightful, making these fresh, light seafood salad sandwiches a satisfying warm-weather sandwich. The mixture of Greek yogurt and mayonnaise keeps a tangy flavor but prevents things from getting too heavy.

About 30 years ago, my Dad had some paella in New York City, and he claims that it's one of the best meals he's ever had, so paella is now one of his favorite meals. However, there are a million ways to make paella, and all of my previous attempts fell flat. He always said, "That's good, but not IT." So for this year's birthday, I decided to step it up a notch, and this is what I came up with. The response this time: "I don't even remember what that other one tasted like, honestly. This one was great."

Having been a seafood retailer in a previous life, I was always testing, trying and developing recipes for my customers. This one is my son's favorite and I always make it when he comes to town. Sometimes I substitute baby spinach leaves for the broccoli.

Butter + Garlic+ Shrimp...but how to make a unique and wonderful butter sauce for pasta? My mind kept wandering to the legendary Chef Alfredo tossing fettuccini with copious amounts of butter and cheese gently endlessly over a heated plate with his golden forks, delivering the shimmering strands practically into the mouths of anxiously awaiting diners.

We made this recipe for Cathy Priestner (Olympics silver medalist)A celebrity from CANADA with few friends today

My wife and I stopped for dinner in the small town of Cuba, New Mexico on our way to Albuquerque from Chaco Canyon, and stumbled onto an unbelievable appetizer. This recipe takes its inspiration from the flavors in that dish, but has been built to serve as a stunning main dish, perfect for a dinner party. A simple combination of shrimp, piñon nuts (pine nuts) and chile powder, this dish can be an extraordinary experience. Save your very best chile powders for this recipe, as it offers a chance to truly showcase the complexities and richness of your finest spices.

A number of years ago I found a recipe in Bon Appetit Magazine for Caesar Coleslaw which I dearly loved. We were all in to low carb dieting and this recipe certainly fit the bill. I think a Caesar Salad is one of the greatest inventions of all time. Here's my take on it with crunchy celery, fennel and rock shrimp. The dressing is more than enough for the two salads but will keep in the fridge for more salad, as a dip for veggies or a marinade for grilled chicken.

The first thing that came to my head when I saw 'aioli' was New Orleans. I have been visiting New Orleans for at least 10 years now, as I have a great group of friends from college that are natives and currently reside there. Every foodie knows that the best po' boy can be found in New Orleans, smothered in aioli. Typically a po' boy is fried, but I wanted to try something a little lighter, so I am grilling the shrimp for my version. However, to keep with one NOLA tradition I have the cook buttering both sides of the ciabatta, because you just cannot have a po' boy without a buttered, grilled bun. Hope you enjoy this tribute to New Orleans.

This recipe is a fast and easy version of traditional shrimp and grits. The grits have an amazing flavor due to the addition of bacon drippings, vegetables and milk in the cooking liquid.

Brudet is a simple Croatian fish stew, very popular in Dalmatia as well as in other regions.

A colorful salad with lots of bright and fresh flavors from the Mediterranean and tender shrimp delicately flavored with ouzo make a perfect dish for your meal by the sea.

One item we created for that day were these skinny, fried shrimp items. I call them batons a bit unwillingly, but I suppose that’s what they are. They were my favorite item in the cocktail phase of events so I was bitterly disappointed that the plate that had been saved for me while photos were being snapped (forever) was missing the shrimp things altogether. Alas, I can make my own whenever I want and they always remember me of our wedding day.

Looking for a quick weeknight dinner idea? Cassie Yeung’s- Instagram| New Window shrimp fried rice is a fast and easy recipe made with frozen vegetables, cold rice, and simple pantry ingredients.

Succulent shrimp seasoned with bold Cajun spices, served over a bed of rice or quinoa with sautéed peppers, onions, and a zesty sauce. A spicy, satisfying one-bowl meal with Southern flair and vibrant flavor.

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.