There is a saying in Louisiana that if you love someone, you peel their shrimp. Shrimp can be prepared in vastly versatile and different ways. Peeled shrimp dishes are extra special because the sauces that enhance the shrimp are most memorable. Curry, Thai-style, coconut, mango and fig sauces are part of the Nuevo-cuisine; although, some insist on the classic remoulade or red sauces. One of my favorites is paired with green tomato soup. The peeled garlic basted shrimp is grilled on a skewer and then set across the top of the bowl of green tomato soup. It’s a beautiful presentation. Another one of my favorites is to cut cantaloupe into crescent shaped slices and top each slice with peeled, boiled shrimp. Then, top those shrimp with a light, linear drizzle of green goddess vinaigrette. It is delightful! I call it my “Crescent Moon on the Beach!” © Kelly McBride Loft