While much of the festivities are celebrated with friends, the eve of the Lunar New Year always involves a dinner at home with family. We enjoy a range of dishes — everything from goat to shrimp — that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce.
My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, keep reading.
Want to wow your party guests without spending hours in the kitchen? Then turn to a party classic, shrimp cocktail: elevate the shellfish dish with a trio of flavorful dipping sauces that are so addictive, your guests will want to double-dip. 
Shrimp's briny-sweet flavor, satisfyingly snappy texture, and ease of preparation (few foods cook up faster) make it a perennial favorite. Whether the crustacean's final destination is an 
Corn cakes topped with shrimp marinaded in tequila and lime topped with mango salsa.
I was feeling super adventurous last night, and busted out the new cookbook that I'm currently obsessed with, "Truly Mexican" by Roberto Santibanez. I figured I'd start off with an easy adobo sauce made with guajillo chiles and was shocked at how simple and flavorful it was. Minus the 30 minutes I had to soak the chiles for, this sauce took me all of five minutes tops. It's awesome as a marinade for fish, chicken or beef, and can also be used as a sauce for breakfast burritos, eggs, you name it! So versatile, I'm hooked. It's also probably worth mentioning that it's super healthy! So if you're trying to cut on sugars and carbs, this adobo is for you!
