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Ingredients:

350 g spaghetti
12 jumbo shrimp
12 mussels
2 tbsp oil
1 butter stick
1/2 jar capers
Herbs, salt and pepper to taste (thyme, parsley, rosemary)

Preparing:

Cook pasta in salted water.
Drain and reserve.

Skip mussels and shrimp in butter and oil.
Add herbs, salt and pepper.
Serve the pasta with seafood and capers.

Ingredients:

6 Jumbo shrimp
1 cup flour
1 cup shredded coconut
2 eggs
Vegetable oil

Preparing:

Pass shrimp by the flour, then the egg and finally by the grated coconut.
Fry the shrimp in hot oil until brown.
Remove the excess oil and serve.

Ingredients:

80 g shrimp
60 g Parmesan cheese, sliced
30 ml extra virgin olive oil
Juice of 1/2 lemon
Arugula and parsley, chopped
Salt and pepper

Preparing:

Cook shrimp in salted water.
Mix with parsley, olive oil, lemon juice, salt and pepper.
Incorporate arugula leaves and Parmesan cheese and serve.

Ingredients:

1 kg shrimps
1/4 cup satay sauce
1 chopped onion
Vegetable oil

Preparing:

Marinate shrimps in the satay sauce, cover with plastic wrap and refrigerate for 20 minutes.
Fry the onion in oil.
Add shrimps with the sauce and cook until they are pink.

Ingredients:

36 shrimps, peeled, with tails left on and deveined
4 tbsp olive oil
2 tbsp parsley, chopped

Sauce:
450 g tomatoes, chopped
6 red chiles, chopped
2 garlic cloves, chopped
1 onion, chopped
3 tbsp olive oil
Pinch of sugar
Salt and pepper

Preparing:

Preheat the grill.

Put sauce ingredients in a food processor together until get a purée mixture.
Cook the mixture to low heat.
Stir in the sugar and season with salt and pepper.
Simmer gently, without boiling, for 15 minutes.

Rinse the shrimps under cold water and dry them.
Mix parsley and olive oil.
Add the shrimps and cook them for 3 minutes on each side.

Serve with the sauce.

Ingredients:

25 shrimp jumbo
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites

Preparing:

Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.

Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.

Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.

Ingredients:

5 Jumbo shrimps
4 mozzarella cheese laminae
1/4 cup white wine
4 tbsp olive oil
1/2 tbsp garlic finely chopped
Salt and pepper

Preparing:

Cut the shrimps along.

Seal them in hot oil.
Add the wine, garlic, salt and pepper.

Place them in shells with the cheese.
Bake for 5 minutes.

Ingredients:

1 1/2 k steak divided in 6
6 Jumbo shrimps
2 cups white wine
1 cup olive oil
1 cup pricked mulberry onion
1/2 cup lemon juice
1 lettuce
1 chopped garlic head
1 chopped coriander roll

Preparing:

Fry the onion, garlic, coriander and chopped shrimps.
Add the wine, cook for 1 more minute and reserve.

Take the steaks by the center and sink a little to fill up them with the mix.
Seal them by both sides.

Fill up with the shrimps mix.
Bake at 200ºC (400ºF) for 10 minutes.

Prepare a dressing by mixing the olive oil with the lemon juice.
Sprinkle the steaks with the dressing.

Ingredients:

200 g shrimp
3/4 cup sesame seeds
8 slices of bread without border
2 Cambric onions without stem
1 egg
2 tbsp water
Vegetal oil

Preparing:

Cut the slices of bread in pieces.

Liquefy the shrimps with the onions, the egg and the water.
Put the paste on the bread and cover with sesame.

Fry the toasts in a hot frying pan with oil until the sesame gilds.
Retire and slip the excess of fat.

Serve with bittersweet sauce.