Preheat oven to 425 degrees.
In a bowl, combine the shrimp, garlic, white wine, lemon juice and salt and pepper. Stir to combine, then pour into an 8x10-inch baking dish, spread out evenly.
In another bowl, mix the butter, Panko and parsely until well combined. Sprinkle mixture over the shrimp.
Bake for 15 to 18 minutes or until shrimp is pink and cooked through.
Preheat oven to 400 degrees.
Grease a baking dish and place fish in dish. Salt and squeeze lemon over the fillets.
In a bowl, mix the pine nuts, Parmesan cheese, garlic, basil pesto and mayonnaise. Spoon mixture evenly over the fish fillets using all the mixture.
Bake for 10-15 minutes or until fish is firm and crust is starting to brown.
Preheat oven to 375 degrees.
Create an oblong cooking “boat” using aluminum foil & place the salmon fillet skin side down in the middle of the foil.
Cook onion and chile pepper in oil in a large nonstick skillet until onions become translucent and tender. Add the shrimp and cook until opaque for about 2-4 minutes, stirring frequently. Stir sauce into skillet, heat through.
Serve in warm tortillas with fresh chopped cilantro.
In a bowl, mix dressing mix, oil, tequila and lime juice until well combined. In a shallow dish, add the shrimp and vegetables and pour marinade over the top and cover.
Refrigerate for 30 minutes to 2 hours to allow flavor to soak in.
Preheat grill to a medium-high heat. Remove shrimp and vegetables from marinade; discard marinade. Arrange shrimp and vegetables on skewers.
Boil a large pot of water and cook pasta al dente.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.
