| Anything is possible with some eggs and a can. View this email in your browser | Manage newsletter preferences COOK THIS NOW Grilled Coconut Shrimp With Shishito Peppers The sweet coconut that coats this shrimp is balanced by soy sauce, lime juice, and plenty of garlic. We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. READ MORE What We're Talking About How to Make a Grocery Budget That’ll Actually Work for You Here’s how to make sure grocery shopping doesn’t feel like a gamble. Read More ► 51 of Our Greatest Grilled Seafood Recipes Fill your summer with fish tacos, scallop skewers, and more. Read More ► This Spiced Chickpea Scramble Turns Eggs and a Can Into Dinner A three-ingredient meal (plus toppings!) that packs a flavorful punch. Read More ► Trending Recipes Grilled Scallops With Nori, Ginger, and Lime View Recipe ► Creamy Chickpeas With Eggs and Prosciutto View Recipe ► Grain Bowls With Chicken and Spiced Chickpeas View Recipe ► Grilled Salmon Steaks With Cilantro-Garlic Yogurt Sauce View Recipe ► Linguine With Grilled Tuna and Capers View Recipe ► Baked Feta and Greens With Lemony Yogurt View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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