Claire Thomas shows us how to throw some spicy shrimp on the barbie with a recipe inspired by her Australian mother. She'll serve the skewers with a flavorful cilantro rice, with cucumbers for a cooling crunch.
Lazarus Lynch ventures out on the water in Louisiana to source fresh Gulf shrimp. Then he gets a lesson in cooking authentic Cajun etouffee -- and a lighter version -- with Chef David Abshire.
Geoffrey Zakarian stuffs rice paper with finely ground pork and shrimp to make these crispy, flavor-packed rolls. A dipping sauce on the side includes Japanese mayonnaise, apricot jam and sriracha.
Taking loose cues from the sweet and sour chicken that's popular at Chinese-American takeout restaurants, this speedy shrimp stir-fry uses plum sauce, ketchup and rice wine vinegar to create the perfect balance of flavors.
Lazarus Lynch visits Geechie Boy Farm and Mill in Edisto Island, SC, to check out their crops unique to the low country. Then he helps local legend Miss Emily Meggett cook up a big batch of her one-of-a-kind shrimp and grits.