BAR-B-QUED SHRIMP

1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.
Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco

Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat the shells,
as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party.
Base the amount of shrimp on the number of guests.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp. With slotted spoon
remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

SIX SALMON RECIPES. Boiled salmon. #1

Ingredients:- 6 oz. of salt to each gallon of
water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular
that no blood is left inside; lay it in the fish-
kettle with sufficient cold water to cover it,
adding salt in the above proportion. Bring it
quickly to a boil, take off all the scum, and let
it simmer gently till the fish is done, which will
be when the meat separates easily from the bone.
Experience alone can teach the cook to fix the time
for boiling fish; but it is especially to be remembered,
that it should never be underdressed, as then nothing
is more unwholesome. Neither let it remain in the kettle
after it is sufficiently cooked, as that would render
it insipid, watery, and colourless. Drain it, and if not
wanted for a few minutes, keep it warm by means of warm
cloths laid over it. Serve on a hot napkin, garnish with
cut lemon and parsley, and send lobster or shrimp sauce,
and plain melted butter to table with it. A dish of
dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6
minutes for thin fish.

Note. Cut lemon should be put on the table with this
fish; and a little of the juice squeezed over it is
considered by many persons a most agreeable addition.
Boiled peas are also, by some connoisseurs, considered
especially adapted to be served with salmon.