The sweet, fresh shrimp served with sautéed julienned carrots and parsley was over-sautéed on two occasions.

Five perfectly grilled shrimp served warm over frisee and fennel with a salsa chutney were the top pick one evening.

Seafood specialties include shrimp in a chili oil served on a bed of beans, rice and nopal ($24.75).

Scallops and shrimp with wild mushrooms served on fresh spinach in a saffron-white wine broth was one.

Another special appetizer, steamed shrimp served cold in a bento box, came with a homemade sesame-tinged mayonnaise ($6).

During one visit, beautiful shrimp served over coconut rice with spicy peanut sauce were so overcooked that their taste was almost unrecognizable.

The battered, deep-fried fish and shrimp she served us were a bit heavy but tasty, especially with the delicious locally brewed beer.

During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

Large shrimps marinated in Thai spices are also very good grilled and served with corn on the cob.

Even so, the jumbo shrimp were delicious and served on a pile of diverse baby greens in a creamy lemony sauce.