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"This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal.
You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad.
You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first."

Ingredients: Dijon mustard, feta cheese...

"A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler. Prep time includes marinating time. Another winner from my current favourite Chef, Lucy Waverman."

Ingredients: coconut milk, fresh coriander...

"A quick easy curry our son cooked for us"

Ingredients: coconut milk, curry leaves...

"From Everyday Food, March 2007"

Ingredients: coarse salt, fresh lemon juice...

"From Woman's Day (April 1, 2005)"

Ingredients: fresh cilantro, light coconut milk...

"A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)"

Ingredients: coconut milk, cilantro leaves...

"If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!"

Ingredients: coconut milk, cornstarch...

"I just made this and it is sooo delicious. It is a perfect summer salad with delicious shrimp, a fantastic dressing, and juicy pineapple. Enjoy! I have modified this from a recipe in a Dutch magazine called "libelle", No. 29, 2004."

Ingredients: cilantro, coconut milk...

"My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp."

Ingredients: coconut milk, ground cumin...

"From "Simply Shrimp, Salmon and (Fish) Steaks" by Leslie Glover Pendleton. This is the recipe on the cover of the book. Wish you could see it. Recipe states that these are tasty Southeast Asian-inspired shrimp that make an unusual hors d'oeuvre. Serve the sauce in individual pots when serving as a main course. Goes well with Basmati..."

Ingredients: chunky peanut butter, curry powder...

"This has a little Asian flare to it. Sauce can be served on the plate with the shrimp on top or on the side for dipping with veggies."

Ingredients: cider vinegar, cornstarch...

"This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like..."

Ingredients: shrimp, dry bow tie pasta...

"This is my latest attempt to make something tasty for lunch that fits into my new-found low fat and many fish and veggie based diet. I had a normal carrot salad in mind but wanted to make it something I could eat as a lunch meal.

I marked this down as two servings but I will be honest and say that I usually eat it all by myself when I feel..."

Ingredients: king prawns, light mayonnaise...

"Nasturtium has a peppery flavor. You've got creaminess from the avocado, sweetness and saltiness from the nuts and apple chips. You can find Apple chips in bags in your produce section of the market or make them. I have a great recipe for them. These dressing are great choices for this salad but use what you like. Maple Dijon Dressing Maple Dijon Dressing,..."

Ingredients: cilantro, salad greens...