48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil

Shrimp Scampi

1/2 c. reconstituted dry butter substitute
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. parsley
1/4 tsp. oregano
1/4 tsp. sweet basil
1/8 tsp. cayenne pepper
1 1/2 c. fat free chicken broth
1 1/2 tbsp. lemon juice
2 c. cooked shrimp, peeled and
deveined
1 tbsp. cornstarch

Crab Canapes with English Muffins

1/2 cup margarine
2 tbsp mayonnaise
1/4 tsp garlic powder
6 oz Crab canned
10 oz Cheese spread old English
6 ea English muffins split

Tostaditas with Gulf Crab

1 pound fresh crab meat
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon chipotle sauce (optional)
1 teaspoon salt
3 dozen tortilla rounds or triangles, crisply fried

Lemon Garlic Shrimp

1 pound large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Oyster Cocktail

1 cup catsup
2 tablespoons vinegar
1 tablespoon horseradish
1 tablespoon celery, finely minced
1 tablespoon onion, finely diced
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Few drops Tabasco� sauce

Spiced Shrimp

3 tablespoons pickling spice
2 tablespoons seasoned salt
1 teaspoon dried crushed red pepper
1 teaspoon salt
1/4 cup vinegar
1 quart water
1 pound fresh or frozen shrimp (in shells)