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Shrimp Ceviche is perfect as an appetizer or the main course! Number of Servings:  2 Ingredients:  1 lb OLA! Cooked Peeled & Deveined Shrimp 3 lemons, juiced 3 limes, juiced 1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces 1/2 cup red onion, finely chopped 1 serrano chile, seeded and finely chopped 1 cup seeded and diced tomatoes 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces 1/2 bunch cilantro roughly chopped, plus leaves for garnish Instructions:  Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips. Source: Sea Port Products Corporation

This is a simple yet elegant salad for a beach-side picnic or an afternoon luncheon. You'll be sure to impress your friends! Number of Servings:  4 Ingredients:  1 cup dried Jasmine or sushi rice 1 pound medium cooked shrimp, fresh or frozen, thawed 1 ripe mango, cut into ½-inch cubes ¼ cup slivered almonds, toasted 10 fresh mint leaves, chopped 1 tablespoon extra virgin olive oil 1 tablespoon fresh lime juice 2 teaspoons honey 1 garlic clove, minced ½ teaspoon kosher salt Freshly ground pepper to taste Instructions:  Cook the rice according to package directions and set aside. Add the shrimp, mango, almonds, and mint and toss to combine. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine. Serve warm or chill in the refrigerator for several hours and serve cold. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  310 calories, 9g fat (1g saturated, 0.6g omega-3), 170mg cholesterol, 290mg sodium, 32g carbohydrate, 2g fiber, 26g protein, 25% vitamin A, 15% vitamin C, 20% iron

This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy! Number of Servings:  4 Ingredients:  1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh cilantro Juice of one lime (about 2 tablespoons) 1 pound medium or large cooked shrimp 1 cup grape or cherry tomatoes, halved 1 avocado, cut into ½-inch cubes ¼ teaspoon kosher salt Freshly ground pepper Instructions:  Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight. Recipe Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, Cofounders, Meal Makeover Moms.comImage Source: © Marco Mayer – Fotolia.com  Nutrition Information:  220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron

Here is a perfect shrimp dish to start off any meal. Celebrate the upcoming holidays with this festive appetizer. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  1 1/2 pounds Florida Shrimp, cooked, peeled and deveined 1 cup white vinegar 1 cup red onions, chopped (large pieces) 1/2 cup canola oil 2 tablespoons capers 2 teaspoons garlic, minced Instructions:  Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad green or pasta. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Nutrition Information:  Calories: 220 Protein: 22g Carbohydrates: 8g Fat Total: 11g Saturated Fat: 1g Calories from fat: 100 Cholesterol: 200mg

Number of Servings:  4 Ingredients:  4 oz. Ducktrap River® smoked mussels 4 oz. Ducktrap River® smoked scallops 4 oz. Ducktrap River® smoked shrimp 1/2 cup julienned red pepper 1/2 cup julienned green pepper 1/2 cup julienned daikon radish 1/2 cup julienned carrot 1/2 cup blanched snow peas 1/4 cup rough chopped cilantro 3 tbsps soy sauce 3 tbsps sesame oil Juice of a lemon 2 tbsps balsamic vinegar 1/4 cup olive oil 2 tbsps toasted sesame seeds Salt and pepper to taste Instructions:  Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Source: Recipe created by Nelda McClellan, courtesy of the Ducktrap River Fish Farm.

Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings:  4 Ingredients:  1 pound cooked Florida shrimp, peeled and deveined 1 15-ounce can black beans, rinsed and drained 1 8 3/4-ounce can whole kernel corn, drained 1/2 cup chopped Florida red bell pepper 1/2 cup chopped Florida celery 1/4 cup chopped red onion 1/4 cup chopped cilantro or parsley 3 tablespoons chopped Florida green onions 1 jalapeño pepper, seeded and finely chopped 1/4 teaspoon cumin sliced Florida avocado, garnish Red Wine Vinegar Dressing (recipes follows) Red Wine Dressing 1/4 cup olive oil 3 tablespoons red wine vinegar 3 tablespoons lime juice Instructions:  Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Red Wine Dressing In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Nutrition Information:  Calories: 220 Calories from fat: 21 Fat Total: 2g Saturated Fat: 0g Cholesterol: 174mg Total Carbohydrates: 16g Protein: 29g Red Wine Dressing Calories: 128 Calories from fat: 119 Fat Total: 13g Saturated Fat: 2g Cholesterol: 0mg Total Carbohydrates: 3g Protein: 0g

Think Fresh! Looking for a fresh, light and delicious meal? Look no further! Number of Servings:  2 Ingredients:  1 lb. fresh Tropical™ Shrimp 2 1/2 cups fresh lemon juice 6 plum tomatoes 1/2 green pepper 1/2 red pepper 1/2 yellow pepper 3 scallions 1/2 cup fresh cilantro 1/2 small red onion 1/2 small white onion 3 Tbls. soy sauce 1/2 Tbls. fresh garlic, minced 2 Tbls. olive oil 1 Tbls. Worcestershire sauce 1/2 Tbls. sesame oil 1/2 tsp. chili powder 1/2 tsp. salt Instructions:  Peel and devein shrimp. Toss shrimp with 2 cups of lemon juice and set aside. Chop all the vegetables to a fine size and place in a large glass bowl. Add the remaining 1/2 cup lemon juice, and the Worcestershire sauce, toss and set aside. In a small frying pan, sauté garlic in olive and sesame oil until soft, but not browned. When this mixture has cooled, toss it in with the vegetables and all of the liquids. Cover both the shrimp and vegetable bowls and refrigerate overnight. The next day, drain shrimp and toss them in with vegetables. Stir to coat the shrimp. Serve chilled alone or on a bed of fresh greens. Source: Tropical Aquaculture Products, Inc.

This simple, tasty dip can be made in minutes and served to friends who drop by over the holidays. Number of Servings:  6 Ingredients:  One 6-ounce (4 ounce drained weight) can tiny shrimp, drained ½ cup light sour cream ¼ cup cocktail sauce One 8-ounce bag sugar snap peas or snow peas Instructions:  In a medium bowl, gently combine the shrimp, sour cream, and cocktail sauce. Place in a small festive serving bowl and serve with sugar snap peas for dipping. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  (per serving) 70 calories, 2g fat (1g saturated, 0.1g omega-3), 55mg cholesterol, 300mg sodium, 7g carbohydrate, 1g fiber, 6g protein, 10% vitamin A, 15% vitamin C, 10% calcium