Cilantro-Pesto Shrimp

Regional Executive Chef Michelle LeBleu, Aramark, Philadelphia. For the 2004 Super Bowl in Houston, LeBleu and her team created a menu to reflect the flavors of Texas. Shell-on U10 shrimp are cooked then peeled, deveined and tossed with cilantro and olive oil puréed with garlic and parsley. Prepared pesto can save time and labor, but chopped fresh cilantro is a must. The shrimp are served with tequila-infused cocktail sauce.

Shrimp Cocktail

Owner Bob Chinn, Bob Chinn's Crab House, Wheeling, Ill. Like so much of the menu at the high-grossing restaurant outside Chicago, shrimp cocktail is inspired by the Chinn family travels-in this case, to Mexico. The recipe begins with lime juice, tomatoes, avocado, red onions, serrano chiles, cilantro and olive oil, a flavorful bath for poached shrimp. The ingredients should be allowed to comingle for at least an hour before serving.

Creole Broiled Shrimp Cocktail

Owner Emeril Lagasse, Emeril's Delmonico, New Orleans. Shrimp get a boost of flavor from a dry rub of Creole spices (paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme) before they are cooked. The cooking liquid also is seasoned, but with crab-and-shrimp-boil mix, lemons, salt, onions, garlic and bay leaves. Cooked shrimp are served with a cocktail sauce that is emboldened with horseradish.

Shrimp Cocktail

Vice President of Culinary Operations Kathy Ruiz and Executive Chef Rich Penny, Chart House restaurants, multiple locations. The chain's spin on the classic begins with five jumbo shrimp in gazpacho cocktail sauce. The sauce is fortified with ingredients found in the chilled soup: tomatoes, cucumbers, green bell peppers, red onions and cilantro. A kick comes from horseradish added to the sauce. For extra value, rock shrimp garnish the dish.