1/2 cup lemon juice
1/4 cup butter, melted
2 tablespoons vegetable
2 tablespoons Dijon
3 garlic cloves, minced
uncooked large shrimp,
peeled and deveined
In a large resealable bag, combine the lemon
juice, butter, oil, mustard,
Worcestershire sauce and garlic.
Add shrimp; seal bag and turn to coat.
Refrigerate for 4 hours, turning
Drain and discard marinade.
Broil shrimp 4 inches from the heat for 4
until shrimp turn pink.
2 teaspoons chili powder
1/2 teaspoon ground
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sea scallops
2 tablespoons butter,
1/2 cup white wine or
In a small bowl, combine the chili powder, cumin, salt and pepper.
Pat scallops dry with paper towels.
Rub seasoning mixture over scallops.
In a large heavy skillet over medium heat, melt 1 tablespoon butter.
Cook scallops for 2 minutes on each side or
until golden and opaque.
Remove from the skillet;
Add wine or broth to skillet, stirring to loosen any browned bits from pan.
Bring to a boil; cook until liquid is reduced by half.
Stir in remaining butter until melted.
Serve with scallops.
uncooked jumbo shrimp
(about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne
3 egg whites
2 cups flaked coconut
Oil for deep-fat frying
APRICOT PINEAPPLE SALSA
1 cup diced pineapple
1/2 cup finely chopped
1/2 cup apricot
1/2 cup minced fresh
2 tablespoons lime juice
1 jalapeno pepper,
seeded and chopped
Salt and pepper to taste
Peel and devein shrimp, leaving tails intact.
Make a slit down inner curve of each shrimp,
starting with the tail; press lightly to
In a shallow dish, combine the cornstarch, salt
and cayenne; set aside.
In a bowl, beat egg whites until stiff peaks
Place the coconut in another shallow dish.
Coat shrimp with cornstarch mixture; dip into
egg whites, then coat with coconut.
In an electric skillet or deep-fat fryer, heat
oil to 375°.
Fry shrimp, a few at a time, for 1 to 1 1/2
minutes on each side or until golden brown.
Drain on paper towels.
In a bowl, combine salsa ingredients.
Serve with shrimp.