Growing up I always worked in restaurants, so even when I moved out on my own I always took dinner home from work. I didn't start cooking until I started my "real" job. My kitchen creations were met with much skepticism until the launch of epicurious.com. For one extra special meal I made Bon Appetit's <a href="http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-with-Feta-Cilantro-and-Lime-78">Grilled Shrimp with Feta, Cilantro and Lime</a>. It was a huge hit. I recently decided to remake the recipe to be more stove-friendly. I turned the marinade into a pesto - which is also budget friendly, since you can use the cilantro stems too - and mellowed the sauce out with caramelized onion and bechemel sauce. This is also great as a vegetarian dish if you substitute chickpeas for the shrimp. - lizb

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