Join “Jayni’s Kitchen” this week for “Sensational Shrimp! Recipes for America’s Favorite Crustacean.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

BROILED SHRIMP IN GARLIC BUTTER

1 pound medium shrimp (26-30 count)

1/4 cup butter

2 tablespoons olive oil

4 large garlic cloves, finely chopped

1/8 teaspoon red pepper flakes

salt and white pepper, to taste

3 to 4 tablespoons Panko* breadcrumbs

2 tablespoons fresh parsley, chopped

lemon wedges

Shell and devein the shrimp leaving the tails intact. Rinse in cold water, drain well and pat dry with paper towels.

Heat the butter and olive oil over low heat in a large oven-proof braising pan or skillet with a lid. Add the chopped garlic and red pepper flakes and cook, stirring occasionally, for 3 to 5 minutes, or until the garlic is tender. Do not let the garlic brown. Remove the pan from the heat. Sprinkle the shrimp with salt and white pepper and transfer them to the pan of butter and garlic. Toss the shrimp to coat with the mixture and cover the pan with a lid. Let stand for 10 to 15 minutes to allow the flavors to blend.

After 10 to 15 minutes, toss the shrimp again and spread them out in a single layer in the pan. Sprinkle the breadcrumbs over the shrimp and place the pan about 8 inches under the oven-broiler. Broil for 3 to 5 minutes, until the breadcrumbs are golden and the shrimp is cooked through. Remove the pan from the oven and sprinkle the shrimp with chopped parsley. Transfer the shrimp with the pan juices to a serving platter or individual plates. Garnish with lemon wedges. Makes 4 servings.

• Panko breadcrumbs are Japanese-style dried breadcrumbs and are available at Asian Markets.

GRILLED SHRIMP WITH HONEY-LOME GINGER SAUCE

1/3 cup honey

1/3 cup lime juice

1 tablespoon fresh ginger root, peeled and finely chopped

1/8 teaspoon salt

1 pound medium to large shrimp (21-25 count)

4 wooden skewers, soaked in water for 30 minutes

Honey-Lime and Ginger Sauce: Combine the honey, lime juice, ginger and salt in a small bowl. Stir well to combine. Let the mixture stand for 20 minutes. Stir again and divide the mixture in half. Use half as a marinade for the shrimp and reserve the other portion for a dipping sauce.

Grilled Shrimp: Shell and devein the shrimp leaving the tails intact. Rinse the shrimp in cold water, drain well and pat dry with paper towels. Place the shrimp in bowl. Pour one portion of the Honey-Lime and Ginger Sauce over the shrimp. Stir to coat the shrimp and marinate them for about 15 minutes at room temperature.

Thread the shrimp on to wooden skewers and grill covered over medium-high heat on a gas or charcoal grill for 3 to 5 minutes, turning once. Serve the shrimp with the remaining portion of Honey-Lime and Ginger Sauce for dipping. Serves 4.