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Barbeque Shrimp


  • 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


  1. Preheat oven to 450 degrees F.
  2. Mix all ingredients together in an ovenproof skillet.
  3. Bake for 10 minutes at 450 degrees F or until shrimp turn pink.
  4. Serve with bread.
  5. Makes 8 appetizer servings.




Grilled Scallop Pasta


  • 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


  1. Sautee the garlic in the oil for 2 minutes in a grilling pan.
  2. Add the scallops and sear them on both sides on a high heat.
  3. Reduce the heat and add the wine and the lemon juice.
  4. Simmer for 5 minutes.
  5. Add the coriander and the rocket leaves and simmer until the rocket wilts.
  6. Boil and strain the pasta.
  7. Add the scallops and scallop juice to the pasta.
  8. Add salt and pepper to taste.

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