Shrimp recipes please

http://backtoherroots.com/2012/03/20/penne-rosa-with-shrimp/

I really love this recipe!

Cook, then toss with a jar of green salsa, diced avocado, and juice from a couple limes for a quick "ceviche" - serve with tostada shells.

http://www.skinnytaste.com/2011/05/bangin-good-shrimp.html

Absolutely one of my favorites we have it maybe monthly maybe even more frequently

I saute some shrimp with whatever veggies I have available growing in the garden or in the fridge. Add some 5 spice and some oriental sauce and serve it over brown rice. Yummy and very low cal.

I just made this last night: http://www.myrecipes.com/recipe/singapore-spicy-shrimp-over-spinach-10000000225877/

It was really great. I did tweak it a little - used baby spinach, added a second bell pepper, added an extra 1/2 teaspoon of chili paste and a tsp of crushed red pepper flakes because we like our food spicy! It was fantastic. My husband loved it.

I just made this one yesterday, and it was delicious:
http://www.epicurious.com/recipes/food/views/Bulgur-Risotto-with-Corn-and-Shrimp-357089


Bulgur Risotto with Corn and Shrimp Recipe at Epicurious.com
yield: Makes 4 servings
Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

Ingredients

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Preparation

Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Per serving 347 calories, 9.6 g fat (1.3 g saturated), 45 g carbohydrates, 8 g fiber, 24 g protein