5 new wild shrimp dishes

3. Wild Gulf shrimp with peanut butter chili vinaigrette. “When I was developing this recipe, I wondered, ‘What would taste really good with this sweet, briny, salty shrimp and not overpower it?’ Plus, I wanted some heat to make it pop,” said Maureen C. Berry, author of Salmon: From Market to Plate. Berry simply sautés the shrimp in a skillet and pairs it with the vinaigrette, which includes peanut butter, ponzu, soy sauce, agave and crushed red pepper flakes. “You could use the same vinaigrette with a salad of mixed greens and cucumber or serve it over basmati rice, if you would like a full entrée.”