2 tbsp butter 2 pounds uncooked shrimp (21-25 per pound), peeled and deveined 2 garlic cloves, minced 1/2 cup white wine or chicken broth 2 cups shredded Monterey Jack cheese 2 tbsp minced fresh parsley Hot cooked linguine, optional Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. Add wine to skillet; bring to a boil.

1 cup orange marmalade 1/2 cup reduced-sodium soy sauce 1/4 teaspoon salt 1/4 teaspoon pepper 4 salmon fillets (6 ounces each) 1 cup chopped pecans, toasted In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade. Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, u

1 package (6-1/4 ounces) curry rice pilaf mix 1/4 cup butter, divided 1-1/2 pounds sea scallops 1 package (14 ounces) frozen pepper strips, thawed and chopped 1/4 cup minced fresh parsley 1/4 teaspoon salt Prepare pilaf mix according to package directions, using 1 tablespoon butter. Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley

2 tbsp butter melted 2 tbsp honey 1/2 lemon juiced 2 tsp soy sauce 1/2 tsp pepper 2 cloves garlic minced 1 pound fresh halibut filet In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture. Heat pan until it is sizzling

1 tbsp olive oil 2 medium-sized tuna steaks (fresh or frozen, each steak should be about 8oz) Sesame seeds for encrusting tuna, plus more for garnishing 1 head romaine lettuce, chopped 1 cup carrot matchsticks 1 cup sliced red cabbage 1 cucumber, cut into matchsticks 4 green onions, thinly sliced 1 avocado, thinly sliced Wonton or tortilla strips (optional, for garnish) Carrot Ginger dressing: 1/2 medium sized carrot, grated 1 stalk celery, chopped 2 tbsp sesame oil 2 tbsp ri

1 lb. gemelli or other tube shaped pasta 1 cup diced bell peppers 1 cup diced celery 1/2 cup diced red onion 1 lb. lump crab meat, (picked through) Chopped fresh parsley for garnish For the Dressing: 1 cup mayonnaise 2 tablespoons sour cream 1/4 cup sweet relish 1 tablespoon dijon mustard 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons red wine vinegar Cook the pasta according to the package directions, drain and rinse under cold water. Place the pasta in a large bowl. Whis

4 salmon fillets salt and pepper 6 tbsp butter melted 1 tbsp lime juice zest of one lime 2 small zucchini 2 small yellow squash 1 pound asparagus 1 small red onion cut into chunks 1 red pepper sliced 1 lime cut into 4 wedges fresh parsley for garnish Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet. In a small bowl add melted butter, lime juice, a

Servings: 4, Total Prep Time: 20 Minutes 4 5-6 oz. cod fillets grape tomatoes, washed and sliced 1/2 cup Fresh Basil Pesto salt and pepper, to taste Preheat oven to 350 degrees. Cut parchment paper into 4 large squares (approximately 12” x 12”). On a flat surface, place a cod fillet on one square, positioning it toward the bottom center of the paper. Sprinkle the cod with salt and pepper. Top the fillet with sliced tomatoes and a drizzle of pesto. Fold the parchment paper in

Place 18 shrimp and 18 scallops in a large Ziploc freezer bag. In a bowl combine ½ cup olive oil, 6 Tbsp lemon juice, 6 Tbsp lime juice, 1 Tbsp Garlic finely chopped, ¼ tsp Lemon pepper, 1 tsp Kosher salt, ½ tsp Cayenne pepper, and stir until mixed. Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill. Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minu

Mix 2 tsp McCormick® Grill Mates® Montreal Steak Seasoning, 2 tsp grated lemon peel and 1/2 tsp McCormick® Dill Weed in small bowl. Rub mixture over salmon. Let stand 5 minutes. Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.