At our house, one menu that regularly makes an appearance is Lemon Linguine with Cajun Shrimp. The recipe, from "The Summer Book" by Susan Branch is tweaked to our tastes by swapping Pecorino for Parmigiano and increasing the hit of lemon in the linguine, as well as upping the Cajun seasoning on the shrimp. It's a bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino -- the ideal showcase for the best of our local jumbo Gulf shrimp.

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