I like to make a big shrimp cocktail as an appetizer, because it's low calorie, heathy, filling, and yet decadent too.
Baha Shrimp Cocktail
My absolute favorite shrimp cocktail is one I've had at mexican restaurants, and I duplicated it very closely at home.
Cold, cooked shrimp (other firm, sweet cooked and chilled seafood can be substituted or added - like scallops, chunk crab meat, lobster...)
Pace Picante sauce and/or fresh salsa or pico de gallo from the deli
Tomato Juice and/or lime juice to thin the salsa (if desired)
sweet onion (red onion or scallion)
avocado (entirely optional, but so good. The calories add up fast, so use it sparingly or budget the avocado in).
Basically you mix the salsa into the shrimp, making sure you have enough to cover the shrimp. Thin it with a little tomato/lime/lemon juice if desired (restaurants serve it very soupy like gazpacho, but I usually don't add that much). And add the other ingredients to taste. Careful with the avocado because it is high in calorie and fat - but it's a good fat and a little goes a long way. Dice it as small or as large as you'd like and stir it in. If you don't like avocado or don't want to spend the fat/calories, leave it out.
You can spice it up with cayenne or tobasco and add a little splenda if it is too tart.
I know it's not a very precise recipe, but it is so awesome. In it's simplest form I have just mixed shrimp into deli fresh salsa. It is really good, and a nice change of pace from the horseradish classic (which I love too).