Begin the festivities with these elegant and delicious recipes. By: Jason Horn and Cooking Light staff
Photography: Becky Luigart-Stayner
Shrimp creates a pleasing variation on crab cakes in this dish, and matches well with the chunky salsa, which brings in sour, sweet, and buttery flavors. Hot sauce in the cakes and poblano peppers in the salsa bring some heat, but not enough to overwhelm―the balance is just right.