SEAFOOD

1/4 cup virgin olive oil
1/4th cup Italian Dressing
4 garlic cloves - grated
1 Tbs dry basil
1 Tbs dry thyme
1 tsp. fresh ground pepper
Dash of hot sauce to taste
Salt to taste
Any number of shrimp -
up to 50 or so depending upon size.

DIRECTIONS;
Shell the shrimp,
rinse and dry.
Then place to the side.

In a medium size mixing bowl
combine all other ingredients.
After thoroughly mixing ingredients,
start the grill and allow it to become hot.
Then add the shrimp to the
marinade and mix thoroughly.
Allow this to sit for about
15 minutes to allow the flavors to mingle.

Cook the shrimp until firm,
being careful not to overcook
or they will become tough.
If you like to experiment,
cook only one and then taste it.
Adjust/Add to the ingredients
to your liking.

1 can (14 oz) salmon
1 egg. lightly beaten
1/2 C. flour
1/4 tsp. dill weed
1 1/2 tsp. baking powder
2 T veg oil

DIRECTIONS;
Drain salmon and reserve
1/4 C. of the juice.
Discard salmon bones and skin.

In a bowl combine salmon, egg,
flour and dill; mix well.

Stir baking powder into reserved
juice and whip till frothy.
Immediately add to the salmon mixture.

Heat oil in skillet, medium high heat.
Drop by 1/4 cupfuls into skillet.
Cook the patties for
2-3 minutes on each side or
until golden brown.

Drain on paper towels.
Serve warm. Makes 6 patties.

1 pound frozen cod, thawed
16 ounce package frozen
stir fry vegetables
salt to taste
1 teaspoon lemon pepper
1 teaspoon dried rosemary
1 cup tomato juice
2 1/2 Tbsp.Parmesan cheese

DIRECTIONS;
Line a 13 x9" baking dish with foil.
Place cod in dish and
cover with vegetables.
Season with salt,
lemon pepper and rosemary.
Pour tomato juice over all;
sprinkle with Parmesan cheese.

Bake at 400 for 20-25 minutes or
until fish flakes and
veggies are tender.

1 pound shrimp
2 Tbsp sliced scallions
3 Tbsp diced celery
2 Tbsp chopped parsley
1 1/2 tsp lemon zest
3 Tbsp mayo
1 cup cornbread crumbs (or bread crumbs)
1 egg, beaten
Salt and pepper, to taste
Tabasco sauce, to taste
1 tablespoon peanut oil

DIRECTIONS;
Cook and peel the shrimp, and chop.
OR use a bag of salad shrimp defrosted and well drained.

In a large bowl mix the shrimp with
the scallions, parsley, and lemon zest.

Stir in the mayo, bread crumbs and the egg,
and beat with a whisk or wooden spoon
until evenly mixed.
Season with salt, pepper, and tabasco to taste.

Saute, three at a time,
(do not crowd skillet)
in peanut oil until
both sides are nicely browned.

Drain on paper towel or brown paper

Serve on hamburger buns
with lettuce, tomato, and tartar sauce.

(makes 4 rolls)
1 1/2 pounds small shrimp (more than 55 per pound), peeled and deveined
1/2 cup mayonnaise
2 teaspoons chili sauce
2 teaspoons fresh squeezed lemon juice
2 teaspoons prepared horseradish
Freshly ground kosher salt and black pepper to taste
8 teaspoons softened butter
4 hot dog buns
lettuce leaves and sliced tomatoes, if desired

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Fill a large bowl halfway with ice water and set it aside.
Cook shrimp in 2 quarts of salted boiling water until pink and firm, 3 to 5 minutes.
Using a slotted spoon transfer the shrimp tot he ice water.
Cool completely.
Drain, and blot shrimp with paper towels.

Coarsely chop the shrimp and place in a large mixing bowl.
Add the mayonnaise, chili sauce, lemon juice and prepared horseradish.
Gently tossed until shrimp pieces are well coated and the mixture uniform.
Season with salt and pepper.

Heat a heavy skillet over medium heat until hot.
Butter the insides of the hot dog buns.
Lay them open, buttered side down in the pan. Cook until the insides are toasted.
Line each of the buns with 2 thin slices of tomato and a lettuce leaf, if desired.
Fill each bun with a fourth of the shrimp mixture.
Serve immediately.

This is from my good buddy Bob!