Serve this with an autumn salad of beets, smoked bacon and gorgonzola cheese.

Cajun Mayport Shrimp Kebabs

Light and flavorful, this salad is a great addition to a Sunday brunch or luncheon. photo by Maria Conover. Makes 4-8 servings Ingredients 2 pounds unpeeled, large raw Mayport shrimp (26/30 count) 4 quarts court bouillon or water, for poaching 6 ounces baby arugula For the vinaigrette Zest of 4 lemons (yellow only) 8 ripe kumquats, sliced in 1/8-inch-thick rounds, seeds removed 1/4 cup lemon juice 1/2 cup fruity extra-virgin olive oil 1/4 cup shallots, 1/8-inch dice 1/4 cup c

first coast shrimp ceviche

aguachile shrimp

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shrimp salad recipe

bbq shrimp bao buns

grilled shrimp and watermelon salad

Like most Cuban dishes, it starts out with sofrito (peppers, onions and garlic).