1. Shrimp in a Garlic Lemon Basil Broth 1 lb Shrimp, uncooked 5 Garlic Cloves, minced 2 Lemons, juiced 1 Tbsp Olive Oil 1 Tomato, chopped (keep juice also) 1/2 cup Basil, chopped 1 tsp Butter Instructions:  Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over. Remove from heat and serve with fresh chopped basil.
  2. Sautéed Shrimp with Warm Tropical Fruit Salsa My version of a wonderful recipe from Simply Recipes Ingredients: 1 cup Unsweetened Coconut Flakes1 lb Raw Shrimp, peeled and deveined3 Tbsp Olive Oil1 Mango, peeled and diced2 Kiwi, peeled and diced1/4 cup Green Onion, finely diced1 tsp Sugar1/4 tsp Chili Powder1 Lime, juiced1/8 tsp salt3 fresh Mint Leaves, juliennedFresh Ground Pepper Instructions: Heat a large sauté pan to medium heat. Add coconut flakes, stirring constantly. When flakes start to brown on the edges, remove from heat and transfer to a plate to cool. In the same pan add 2 teaspoons of cooking oil, heat to medium heat, add diced onion and sauté for 1 minute. Add mango and kiwi and cook until bubbly and softened, about for 1 minute. Poor into a bowl, add mint, sugar, chili powder, salt and lime, mix together. Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan to medium heat. Add shrimp, cook for 2 minutes each side or until cooked through.  Serve shrimp on a bed of rice or alone.  Pour on the tropical salsa on top of the shrimp.  Sprinkle with toasted coconut flakes and fresh ground pepper.  Enjoy!
  3. Miso and Sake Marinated Chilean Sea Bass Ingredients: 4 Chilean Sea Bass fillets1/2 cup White Miso1/2 cup Mirin or Japanese Rice Wine1/2 Cup Sake3 Tbsp Agave1 tsp Spicy Brown Mustard1 Clove Garlic, minced1 Tbsp Fresh Ginger, chopped Instructions: Combine all the ingredients (besides the fish), mix thoroughly, it will be thick.  Place fish in a dish and saturate with marinade.  Cover and place in the refrigerator for 24-48 hours.  Preheat oven to Broil.  While the oven is warming, gently remove the miso sauce from the outside of the fish.  Place fish in a baking dish and broil till it starts to flake apart.  Depending on the thickness of the fish, it could take 5 - 15 minutes. Check with a fork every 5 minutes, when it begins to flake apart and is tender to the touch, it is ready. Serve over rice or with your favorite vegetables. 

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