1 pound shrimp peeled, deveined, uncooked (you can use frozen raw shrimp, but defrost before use) 4 ounces smoked salmon, sliced into strips. Chopped parsley and chopped tomatoes for garnish ...

In a bowl, layer shrimp, broccoli, zucchini, corn, boiled eggs, and avocado slices (if using). Drizzle any remaining spicy garlic sauce over the top. Serve warm or chill for a refreshing cold version.

Storage. The Venere rice salad with vegetables and shrimp can be stored in the fridge, in a closed container, for up to one day. Advice. Instead of marjoram, you can use freshly chopped parsley.

4. Add the yogurt, honey, and tarragon to the remaining dressing and whisk to combine. Cover with plastic wrap and refrigerate until ready to use.

These no-cook dinner recipes, like fresh veggie salads with rotisserie chicken and black bean bowls, are all delicious ...

This quick salad — not really a pickle at all — is typically made with cucumber, a few slices of white onion, salt, pepper, ...

This dish is in regular rotation on my summer salad circuit. I almost always have the ingredients on hand — shrimp and pesto in the freezer, a can of beans on the shelf and a few produce staples ...

Kosher salt and black pepper; 1 pound linguine or other long pasta; 1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp) 4 tablespoons unsalted butter ...

1 pound shrimp peeled, deveined, uncooked (you can use frozen raw shrimp, but defrost before use) 4 ounces smoked salmon, sliced into strips Chopped parsley and chopped tomatoes for garnish, optional.

Stuffed vegetables are popular dishes in Italian cuisine, and don't think that the choice is limited to stuffed peppers -- tomatoes, eggplant, onion, zucchini flowers, potatoes, mushrooms, round chili ...