When we think of the holidays and all those family gatherings and parties we're planning or going to, what comes to mind besides all our blessings and people we're thankful for? It's the food, of course. What to serve? What to bring?

Here are some ideas to help you along.

No matter if I'm hosting a party or going to one, everyone expects shrimp on the menu. I guess it's because I'm "The Fishlady." However, you don't have to be "The Fishlady" to make wonderful seafood treats.

Holidays and shrimp kind of go together, but buying a ready made tray in the store can cost twice as much as making your own.

So, where to begin?

First, decide what size shrimp you want. All the frozen, peeled and deveined and cooked shrimp bags are labeled. All you have to do is thaw and serve. Look at the count on the bag. The bags of shrimp usually range from 1 to 2 pounds. The count, such as 21-25, 26-30, 36-42, 70-80, means this is how many shrimp are in a pound (not in the bag). For instance, if the bag reads: 21-25 count and it's a 2-pound bag, you have almost 50 pieces of shrimp in that bag.

Next, decide how many people you are serving and remember if the shrimp are small, people will eat more of them. I usually like to buy a jumbo size (21-25 count), allowing about six pieces per person. This size makes a beautiful shrimp tray. But if you go smaller (70-80 count) you can allow at least a dozen per person.

If you decide to make your own shrimp tray this year, here's what you'll need:

Shrimp tray

1 large tray (I usually use disposable if taking shrimp to a party)

Leafy green kale or endive (enough to cover entire tray)

2 (2-pound) bags frozen, cooked, peeled and deveined shrimp

12 cherry tomatoes

1 large fresh lemon

1 pint cocktail sauce

Thaw and drain shrimp completely in a colander. Set aside.

Wash and drain kale or endive and keep in flat large pieces

Place tray on kitchen counter and cover with kale or endive. In a circular pattern, arrange shrimp to cover tray, leaving space in the center for a small round bowl of cocktail sauce.

Arrange cherry tomatoes around tray. Cut 4 to 6 lemon wedges and arrange on the tray.

Cover tray with plastic wrap and then with foil; store it in the refrigerator for no longer than one day.

At serving time, place cocktail sauce on the tray.

And there, you've done it and saved lots of money, too!

Another variety of seafood you can place on your tray is crab. So if you don't want to use two 2-pound bags of shrimp, why not combine one bag of shrimp with 1 or 2 pounds of crab. I usually use crab blend. It's a combination of crab and whitefish and comes frozen in 1-pound packages. When thawed, it is very chunky, so it's good for dipping in cocktail sauce, too.

"The Fishlady's Cookbook: The World's Easiest Seafood Cookbook" is available from Templegate Publishers, Springfield, or Pat Kendall at fishlady47@sbcglobal.net.