12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes.

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash white pepper
1 can (6 ounces) small shrimp, rinsed and drained
1 tablespoon finely chopped onion
Assorted crackers

In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion.
Refrigerate until serving.
Serve with crackers.

Yield: 1-1/2 cups.

3/4 cup complete pancake mix
1/2 cup water
1/2 cup flour
2 cups flaked coconut
1/2 pound medium-sized raw shrimp, peeled and deveined

Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non-stick cooking spray set aside. Mix pancake mix and water together until smooth. If batter is too thick add an additional 1 tablespoon water until desired consistency.
Place flour and coconut each in separate bowls.
Dip each cleaned shrimp in flour, tapping off excess then into batter and finally roll in the coconut.

Place each on baking sheet.

1/4 cup fat-free, reduced sod chicken broth
2 Tbsp dry white wine
1 Tbsp fresh lemon juice
2 1/2 tsp minced garlic, divided
1/8 tsp red pepper flakes, or to taste
4 tsp extra-virgin olive oil, divided
One pkg (6 oz) baby spinach, rinsed and shaken almost dry
1 lb large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp butter

In a measuring cup combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

1/4 cup lemon juice
1/4 tsp crushed red pepper
1 pound peeled, deveined large shrimp
2 tbs olive oil
12 oz angel hair pasta
1/2 cup flat leaf parsley, chopped
Salt
1 tbs grated lemon zest
2 cloves garlic, finely chopped
2 1/2 tbs butter

Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and return it to the pot.

Heat 2 tbs butter and oil in a skillet. Add garlic and cook until fragrant.

Add shrimp, lemon zest, red pepper and 1/2 tsp salt and cook until shrimp are opaque throughout, 5 min. stir in lemon juice.

1/2 cup flour
1 tbsp garlic salt
2 tsp cayenne
2 x eggs, lightly beaten
1 1/2 cups sweetened shredded coconut
20 x raw shrimp (16 to 20 per lb), shelled
20 x wood skewers, about 15 cm (6 inches) long
Salt and pepper

Preheat the oil in the fryer to 180°C (350°F).

Line a baking sheet with paper towels.

In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper.

Place the eggs in another bowl and the coconut in a third.

Thread 1 shrimp on each skewer.

2 lbs. medium or large fresh shrimp
1 cup flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg, slightly beaten
1 cup cold water
2 Tbs. vegetable oil
Hot vegetable oil

Peel shrimp, leaving the last section of shell and tail intact.
Butterfly shrimp by cutting along outside curve almost through; remove vein.
Flatten shrimp, and set aside.

Combine flour, sugar, salt, egg, water, and 2 tablespoons oil; beat until smooth.
Dip shrimp into batter, and fry in deep hot oil until golden.

Yield: 4 to 6 servings.

Southern Living 1979 Annual Recipes

1/4 lb. linguine
1 tbsp. vegetable oil
1 large clove garlic, minced
2 tbsp. shallots, finely chopped
2 large tomatoes, coarsely chopped
1/4 tsp. dried basil
1/4 lb. small shrimp, cooked
2 green onions, chopped
Salt & pepper to taste

In a large pot of boiling water; cook linguine until tender but firm; drain.
Meanwhile, in heavy skillet, heat oil over high heat. Add garlic and shallots; cook, stirring for about 30 seconds.
Add tomatoes and basil; cook stirring, for about 1 minute.
Add shrimp and cook until shrimp are hot.

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook on low for 6 to 7 hours.
Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

Serve over cooked spaghetti.
Top with Parmesan cheese.

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound peeled and deveined large shrimp (order ahead and have it deveined for you)
1 tablespoon minced parsley

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 4 minutes.
Add the tomatoes, oregano, basil, thyme, crushed red pepper flakes,

7 oz box of ring noodles
1/2 C. of celery and onion
1 med Green Pepper
1 C FF Miracle Whip
7 oz bag of small shrimp

Cut up whatever is your favorite veggies.
Boil Noodles. Mix altogether.
Chill until cold

2 Pts Per 1 Cup Serving.

Serving Information
Serves: 6.0
WW Points:2

1 cup white wine
1/2 cup unsalted butter, melted (do not use margarine)
3 tablespoons minced garlic
1 lb. shrimp, peeled and deveined
Paprika
Parsley flakes

Procedure
Mix the wine, butter and garlic together and pour over the shrimp.

Sprinkle with paprika and parsley flakes.

Bake in a 350F oven for about 6 to 7 minutes.

Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

20 medium raw shrimp, peeled, deveined, tails removed
1 recipe Joe's Crab Shack Seafood Stuffing
20 jalapeno slices
2 slices Monterrey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon

Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut.
Lay a slice of jalapeno and a piece of cheese over the stuffing.
Wrap each stuffed shrimp in a slice of bacon.

Thread 5 shrimp on a bamboo skewer; repeat 3 times.

Grill shrimp over a medium flame for 5-7 minutes on both.

Serves 4