Grilled

These grilled flat sandwiches are simple to make and hard to resist! Number of Servings:  2 Ingredients:  One 6-ounce (4 ounce drained weight) can tiny shrimp, drained ½ cup preshredded part-skim mozzarella cheese 3 tablespoons pasta sauce 1 tablespoon prepared pesto sauce 2 teaspoons extra virgin olive oil Four 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches) Instructions:  Preheat the Panini grill on high heat. Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside.  Lightly brush one side of each slice of bread with olive oil.  Place 2 slices of bread on the work surface, oiled side down. Divide the shrimp mixture evenly between the bread.  Top with the remaining slices of bread, oiled side up.  Place sandwiches in the Panini press and cook until golden brown, about 5 minutes.  Slice each sandwich in half and serve. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron

Start your new year off right with this light and tasty Tropical Shrimp Salad recipe. This is quick and easy dish to prepare. Make it tonight and raise a glass to your health! Number of Servings:  4 Ingredients:  1 lb OLA! Raw Peeled & Deveined Shrimp 2 garlic cloves (minced) 4 tablespoons olive oil 1/2 lb mixed greens 1 ripe avocado cut in slices 1 orange, peeled and cut in slices 1 jicama, peeled and cut Julianne style 1 red pepper cut Julianne style Lime Cilantro Dressing, 2 limes (juice) 1/2 cup fresh cilantro (chopped) 2 garlic cloves (minced) 1/2 cup olive oil pinch oregano Instructions:  Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside. Dressing: Place all ingredients in a blender. Blend on low speed until smooth. Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp. Source: Sea Port Products Corporation

“Fast” food never tasted so good! These grilled shrimp are delicious as an appetizer or as a main dish served with rice pilaf and a green or orange vegetable. Be careful not to overcook them! Number of Servings:  4 Ingredients:  1 pound large raw shrimp (16-20 count), shelled and deveined 1/3 cup Thai peanut sauce 1 tablespoon lime juice 1 tablespoon fresh or bottled minced ginger Instructions:  Combine the shrimp, peanut sauce, lime juice, and ginger in a large resealable plastic bag. Place in the refrigerator and marinate for about one hour. Preheat the outdoor grill on high and coat with nonstick cooking spray. Thread the shrimp (through the tail and front) onto 4 wooden or metal skewers. Cook the kebabs, basting frequently with remaining marinade, until the shrimp are cooked through, about 2 minutes per side. Serve immediately or chill for later use. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  100 calories, 2g fat (0.5g saturated, 0.3g omega-3), 170mg cholesterol, 210mg sodium, 2g carbohydrate, 0g fiber, 18g protein, 15% iron

Enjoy this classic summetime shrimp recipe. Shrimp is a great way to keep your diet healthy! Eating seafood twice a week is good for your heart, your brain and your entire body! Number of Servings:  4 Ingredients:  12 large shrimp, peeled (16-20 count) 1/2 cup prepared raspberry vinaigrette salad dressing, divided 5 cups torn fresh spinach 1/3 cup pecan halves, toasted 8 ripe strawberries 8 fresh asparagus spears, but into 2-inch pieces Instructions:  Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood! Number of Servings:  6 Ingredients:  12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined 12 each sea scallops, whole, cleaned and dried 7 each smoked bacon, sliced 1/8" thick 1 each red pepper, diced fine 1 each red onion, diced fine 1 each poblano pepper, diced 1 ounce sunflower sprouts, trimmed 1 tablespoon butter 2 pieces roasted chipolte, pureed 1 ounce capers, drained 8 ounces mayonnaise Salt and black pepper 3 each lemons Instructions:  For the Skewers: In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside. For the Mayonnaise: Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon. To serve: Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

Summer and grilling go hand in hand so fire up the grill and feast on these easy and delicious kebabs. Serve over brown or jasmine rice with a big green salad on the side. Number of Servings:  5 Ingredients:  1 ½ pounds large shrimp (16-20 count), shelled and deveined 1/3 cup lite teriyaki sauce 2 red bell peppers, cut into 1-inch cubes ½ fresh pineapple, cored and cut into 1-inch cubes Instructions:  Combine the shrimp, teriyaki sauce, and bell peppers in a large bowl and let stand for about 30 minutes. Thread the shrimp (through the tail and front), pineapple, and bell peppers onto 10 wooden or metal skewers. Preheat the grill and coat with nonstick cooking spray. Cook kebabs until the shrimp is cooked through, about 3 minutes per side. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  150 calories; 1.5g fat (0g saturated fat, 0.4g omega-3 fat); 570mg sodium; 12g carbohydrates; 2g fiber; 23g protein; 35% vitamin A; 180% vitamin C, 20% iron

As an appetizer or a main meal (served with grilled asparagus and wild rice), this simple yet impressive dish is sure to please everyone at your table. Number of Servings:  4 Ingredients:  1 pound large U-15 shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey 2 garlic cloves, minced Pinch of salt 3 ounces thinly sliced prosciutto 15 basil leaves Instructions:  In a bowl, gently combine the shrimp, olive oil, lemon juice, honey, garlic, and salt and marinate for 5 minutes. Cut the prosciutto into strips, 6 inches long by 1-1/2 inches wide. Lay out each prosciutto strip and top with a basil leaf. Place the shrimp at one end and roll up so each shrimp is wrapped in the prosciutto and basil. Insert a toothpick through the shrimp to hold together. Repeat with the remaining prosciutto, basil leaves, and shrimp. Preheat the grill to medium-high. Coat the grill or a metal grill basket with nonstick cooking spray. Reduce the heat to medium and cook the shrimp bundles 2 to 3 minutes per side until cooked through. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  230 calories, 11g fat (2g saturated, 0.4g omega-3), 760mg sodium, 6g carbohydrate, 0g fiber, 24g protein, 15% iron

Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry. Number of Servings:  4 Ingredients:  12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb. 1 large red bell pepper, stemmed, seeded and cut into 20 squares 1 large sweet onion, quartered and each quarter cut into half pieces separated 12 sea scallops, about 3/4 lb. 1 large green bell pepper, stemmed, seeded and cut into 20 squares 1/2 teaspoon lime peel, grated 1/4 cup fresh lime juice 2 tablespoons vegetable oil 2 teaspoons honey 1 clove garlic, minced 1/4 teaspoon pepper 1/8 teaspoon salt 8 (7 to 9-inch) flour tortillas, warmed Red and Green Salsa 2 firm-ripe avocados, peeled, seeded and chopped into small squares 2 teaspoons lime juice 1-1/2 cups prepared salsa Instructions:  Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Red and Green Salsa To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.Recipe Image: © msheldrake - Fotolia.com Nutrition Information:  Calories: 492 Carbohydrates: 48gm Cholesterol: 203mg Protein: 43gm Fat: 16gm Sodium: 643mg

Shrimp & Filet with Peanut Ancho Chile Sauce Number of Servings:  4 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp 4 Filet mignon steaks (5 to 6 oz. each) 2 Tbsp Tamari or soy sauce Peanut Ancho Chile Sauce 2 or 3 Ancho chile peppers (dried poblano peppers) Hot water 3 Tbsp Rice vinegar 1/4 to 1/3 cup Beef broth 2 tsp Ginger, fresh shredded 1/2 tsp Lime peel, fresh shredded 1 clove Garlic, pressed or minced 1 - 14 oz. can Unsweetened coconut milk 2 Tbsp Brown sugar 2 Tbsp Peanut butter 1 Tbsp Tamari or soy sauce 1 Tbsp Lime juice 1 Tbsp Cilantro, chopped Instructions:  Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside. Peanut Ancho Chile Sauce Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside. Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed. Puree in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return pureed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm. (Makes 2 cups.) To Cook Shrimp and Filets Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional. Source: Courtsey of Ocean Garden

Number of Servings:  4 Ingredients:  8 each Ocean Garden U/10 Mexican Shrimp ¼ cup olive oil 1 tsp. Kosher salt, mixed with ½ tsp. Fresh cracked black pepper 12 oz Roasted pepper salad 1 cup Grilled Parmesan polenta 3 tbsp Balsamic reduction Roasted Pepper Salad Makes approximately 1 ½ lbs 4 oz Green pepper halved and seeded 4 oz Red pepper halved and seeded 4 oz Yellow pepper halved and seeded 2 oz Golden raisins 1 ¼ cup Balsamic vinaigrette 4 oz Roma tomato (seeded and diced ½ inch) ½ cup Red onion (julienne ¼ inch) 1 tsp Garlic, minced 1 tsp Shallots, minced ¼ cup Pine nuts, toasted pinch Cayenne pepper to taste Kosher salt and pepper Balsamic Vinaigrette Makes 2 cups ½ cup Dark Balsamic vinegar 1 ½ cup Olive oil 1 tsp Garlic, minced fine 1 tsp Kosher salt ½ tsp. Pepper course ground Grilled Parmesan Polenta Makes approximately 2 lbs 8 oz Polenta, course 5 cups Chicken broth 1 oz Butter, whole ¼ cup Parmesan cheese, grated to taste Kosher salt and pepper Balsamic Glaze Yield-3 tbsp 8 tbsp Balsamic vinegar 1 tbsp Corn syrup Instructions:  Heat grill to medium and season both sides of the shrimp with salt and pepper. Place the presentation side down on the grill and sear cross marks and turn over and repeat the process and cook to an internal temperature of 125 degrees. To plate place the grilled Parmesan polenta on the center of the serving plate and place the grilled shrimp on top of the polenta. Top with the roasted pepper relish and then lightly drizzle the balsamic reduction over the top. Serve. Roasted Pepper Salad Place the peppers cut side down on a sheet pan and broil under high heat until the skin on the peppers begin to turn black and blister. Remove the peppers and cover with plastic wrap to allow the peppers to sweat and loosen the skin. Peel the peppers and cut them into ½ inch wide strips. Place all the ingredients into a large bowl and let marinate for at least 2 hours. Balsamic Vinaigrette Combine balsamic vinegar and minced garlic in a mixing bowl. While whisking slowly add the olive oil to form an emulsion. Season with salt and pepper and reserve under refrigeration until needed. Grilled Parmesan Polenta Place the polenta, chicken broth and butter into a heavy bottom sauce pan and heat the mixture stirring constantly until it becomes thickened. Add the grated Parmesan cheese and adjust seasoning with kosher salt and pepper. Prepare a wax paper lined cookie sheet then pour the polenta mixture into the pan evenly and chill to set. Once chilled remove the polenta from the pan by inverting it on a flat work surface then cut them into desired shapes. Lightly oil the polenta and place on a hot grill and cook until grill marks are present and polenta is hot throughout. Balsamic Glaze Combine all ingredients in a saucepan and reduce over low heat until a thick syrupy consistency. Remove from the heat and hold at room temperature until needed. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA