MamasHealth.com Home Seafood Recipes BBQ shrimp Caper sauteed shrimp Crab cakes Fish sauce Ginger salmon Lemon fish Lemon pepper halibut Low-fat fish Salmon salsa Scallop bites Seafood cous cous Shrimp curry Shrimp wrap Wasabi-crusted salmon Links   Email Mama More bang for your buck: how to buy seafood Tips on how to properly prepare seafood Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Wine info Mama's Kitchen Dilemmas	Barbeque shrimp Ingredients: 16 peeled, jumbo fresh shrimp ½ c. unsalted margarine or butter, sliced ¼ c. Worcestershire sauce 3 garlic cloves, minced 2 tbsp. lemon juice 1 tbsp. barbeque sauce 1 tsp. black pepper Directions: Preheat oven to 450 degrees F. Mix all ingredients together in an ovenproof skillet. Bake for 10 minutes at 450 degrees F or until shrimp turn pink. Serve with bread. Makes 8 appetizer servings.       Grilled scallop pasta Ingredients: 3 cups of scallops 2 cloves of garlic, crushed 5 tbsp of olive oil 2 cups of rocket leaves 1/2 cup of coriander, chopped 4 tbsp of olive oil 1/2 tbsp of lemon juice 1 pack of angel hair pasta Directions: Sautee the garlic in the oil for 2 minutes in a grilling pan. Add the scallops and sear them on both sides on a high heat. Reduce the heat and add the wine and the lemon juice. Simmer for 5 minutes. Add the coriander and the rocket leaves and simmer until the rocket wilts. Boil and strain the pasta. Add the scallops and scallop juice to the pasta. Add salt and pepper to taste.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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