INGREDIENTS

   *2 Tbsp. tequila
   *1 Tbsp. vegetable oil
   *2 jalapeno or serrano chiles, sliced thin
   *1/2 teaspoon salt
   *1 lb. medium shrimp in shells
   *1/2 cup bottled chili sauce
   *2 Tbsp. minced jalapeno or serrano chiles
   *1 Tbsp. prepared horseradish
   *1 Tbsp. fresh lime juice
   *1 Tbsp. tequila
   *2 Tbsp. fresh lemon juice

DIRECTIONS

• In a moderate-sized bowl, blend lime juice with 2 tablespoons of tequila, oil, sliced chiles and salt.
• Add shrimp and toss enough until combined. Put cover and leave it to marinate in the refrigerator for half hour.
• For the Cocktail Sauce, simply blend all the rest of the ingredients together in small bowl.

“Every meal will be incomplete without this dish once you’ve tastes it!”

INGREDIENTS 

2 tbsp. olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 tsp. dried oregano
1 pound Alaskan cod
1/2 pound large shrimp, peeled and deveined
   salt to taste
1 tbsp. dried oregano

DIRECTIONS

• Heat the olive oil in a skillet over medium-high heat.
• Cook and stir the garlic in the oil until golden brown.
• Add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano.
• Lay the cod and shrimp into the mixture; season with salt; cover and simmer for 3 minutes.
• Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook for another 3 minutes.
• Remove the cover and allow cooking until the juice evaporates slightly for 2 to 3 minutes.

“It’s another grilled recipe with a delectable result.”

INGREDIENTS      

1/2 cup pineapple juice
1/2 cup lite soy sauce
1 tbsp. grated fresh ginger
1 lime, Zest and juice only
24 large sea scallops
1 1/2 tbsp. sesame seeds
   Lime wedges, for garnish

DIRECTIONS

• Combine the pineapple juice, soy sauce, ginger, lime zest and lime juice in a shallow dish.
• Add the scallops, turn to coat, and set aside for 30 to 40 minutes.
• Build a hot charcoal fire or preheat a gas grill.
• Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes.
• Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed.
• Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side.
• Sprinkle with sesame seeds, garnish with lime wedges, and serve.

“It’s a luscious dish that everyone will surely appreciate!”

INGREDIENTS      

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tbsp. minced fresh rosemary leaves plus sprigs for garnish
3 tbsp. olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
   Four 12-inch bamboo skewers, soaked in water
   Lemon wedges as an accompaniment

DIRECTIONS

• Stir the garlic together with minced rosemary, and 3 tablespoons oil in a large bowl and then add shrimp.
• Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill:

1. Thread the 4 shrimp on each skewer and brush with additional oil.
2. Grill the shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
3. Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

• Garnish shrimp with rosemary sprigs and serve with lemon wedges.

“It is perfectly served with grilled vegetables.”

INGREDIENTS      

2 tbsp. olive oil
2 tsp. dried oregano, crumbled
1 small red onion
24 peeled and de-veined large shrimp (about 1 pound)

DIRECTIONS

• Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Stir the oil together with oregano and 3/4 teaspoon each of salt and pepper in a bowl.
• Cut onion lengthwise into 3/4-inch wedges and separate layers.
• Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.
• Grill the shrimp, covered only if using a gas grill, turning once, until just cooked through, 3 to 4 minutes total.
• Note:
1. Shrimp can be cooked in a hot lightly oiled large (2-burner) ridged grill pan, about 6 minutes.
• For the Equipment: 4 long metal skewers

“It’s another delectable of version shrimp dish.”

INGREDIENTS      

1 pound large shrimp, peeled and de-veined
1 tbsp. minced fresh ginger or 1/4 teaspoon ground ginger
1 to 2 garlic cloves, minced
1 tbsp.  walnut, almond, or canola oil
1 Cup Sweet and Sour Sauce (see below)
   Sesame seeds, for garnish

Optional extra boost:

1 small red onion, sliced
and / or 1 green bell pepper, coarsely chopped

Sweet and Sour Sauce (1 cup):

3 tbsp. low sodium soy sauce
2 tbsp.  brown sugar
1/2 cup Orange Puree (see below)
1/4 cup pomegranate juice
4 tsp.  cider vinegar
1/2 to 3/4 teaspoons cayenne
2 tsp.  ground ginger

Optional extra boost:

1/2 cup pineapple chunks

Orange Puree (2 cups)

1 medium sweet potato or yam, peeled and coarsely chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tbsp. water

DIRECTIONS

• Toss the shrimp with the ginger and garlic in a large bowl (this can be done up to 8 hours ahead, if kept refrigerated).
• Heat the oil in a large skillet or wok over moderately high heat until it’s hot but not smoking.
• Add the shrimp and stir-fry for about 2 minutes, until the shrimp turn pink.
• Remove the shrimp from the skillet and add the onion and pepper, if using.
• Sauté until they soften, about 5 minutes.
• Add the shrimp back into the skillet, along with the sweet and sour sauce, mixing to coat evenly.
• Garnish with a sprinkling of sesame seeds and serve hot over brown rice.
• To make a Sweet and Sour Sauce:
1. Whisk together the soy sauce, brown sugar, Orange Puree, poimegranate juice, vinegar, cayenne, and ginger.
2. Mix in the pineapple chunks, if using.
3. Cover and store in the refrigerator for up to 3 days.
• To make a Orange Puree (2 cups):
1. Cover the sweet potatoes and carrots with cold water and boil for 20 minutes, until carrots are very tender in a medium sized pot.
2. If the carrots aren’t thoroughly cooked, they’ll leave telltale little nuggets of vegetables in recipes, which will reveal their presence t your man – a gigantic no-no for the Sneaky Chef.
3. Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water.
4.  Puree on high until smooth; no pieces of carrots or potatoes should remain.
5. Stop occasionally to push the contents to the bottom.
6. If necessary, use another tablespoon of water to smooth out the puree, but eh less water, the better.
• It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

“It’s a delectable dish with Japanese touch.”

INGREDIENTS      

2 tbsp.  low sodium soy sauce
1 tbsp. rice wine
2 tsp.  sake or dry sherry
1 tsp. granulated sugar
1 pound large scallops
1/4 tsp. kosher salt
1 tbsp. vegetable oil

DIRECTIONS

• Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
• Add scallops and let stand for 30 minutes, turning occasionally.
• Drain the scallops, reserving marinade.
• Preheat the broiler; line broiler pan with foil.
• Brush broiler rack with vegetable oil.
• Place scallops on rack.
• Brush lightly with marinade.
• Broil about 4 inches from heat source 4-5 minutes or until brown.
• Turn scallops with tongs and brush lightly with marinade.
• Broil for 4 to 5 minutes or just until scallops are opaque in center.
• Serve immediately.

“This is a one great complete meal that everyone will surely love.”

INGREDIENTS      

3 tbsp.  all-purpose flour
1/2 tsp. salt
1/2 tsp. dried marjoram
1 1/2 pounds sea scallops
2 tsp. olive oil
1/2 cup dry white wine
1 tbsp. balsamic vinegar
   Fresh parsley sprigs (optional)

DIRECTIONS

• Combine first 3 ingredients in a large zip-top plastic bag; add scallops.
• Seal the bag, and shake to coat.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add scallops; cook 3 minutes on each side or until done.
• Remove from pan; keep warm.
• Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk.
• Stir in scallops; remove from heat.
• Garnish with parsley sprigs, if desired.

“It’s a recipe with delightful result!”

INGREDIENTS      

2 tsp.  olive oil
1/4 cup finely chopped green onion
1 tsp. finely chopped garlic
16 sea scallops
1 1/2 cups chopped tomatoes
1 cup tomato sauce
1/4 tsp. salt (or to taste)
1/4 tsp. fresh ground black pepper
1/4 tsp.  red pepper flakes (or to taste)
1 tsp. Italian seasoning

DIRECTIONS

• Heat the olive oil in large skillet.
• Add green onion and garlic; sauté 1 minute.
• Add scallops; sauté for 2 minutes on each side. Remove and keep warm.
• To the skillet:

1. Add chopped tomato, tomato sauce and seasonings.
2. Bring to a boil, and simmer while stirring for 1 minute.
3. Add scallops and heat until heated through.

• Serve over angle hair pasta.
• Garnish with chopped fresh Italian parsley and grated Parmesan cheese.
• Note: Recipe can easily be doubled.

“Surely you will enjoy this delectable dish!”

INGREDIENTS      

1 pound large sea scallops, patted dry
1 tablespoon olive oil
2 cloves garlic, sliced thin
1 tomato, diced
1/8 tsp. dried thyme, crumbled
1/4 cup shredded fresh basil leaves

DIRECTIONS

• In a non-stick skillet large enough to hold the scallops in one layer, heat the 2 teaspoons of the oil over high heat until it is hot but not smoking.
• Sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
• Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
• Add the remaining 1 teaspoon oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
• Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle scallops provencale with the basil.