Prosciutto Wrapped Herbed Shrimp

INGREDIENTS
• 24 large Shrimp (Peeled & Deveined)
• 1 tablespoon Garlic (Minced Fine 15ml)
• 2 teaspoons Lemon Zest (Chopped Fine 10ml)
• 2 tablespoons Dill (Weed - Chopped Fine 30ml)
• 2 tablespoons Fresh Tarragon (Leaves Chopped Fine 30ml)
• 12 sheets Prosciutto (Sliced Paper Thin Cut In Half - Lengthwise)
• 2 tablespoons Olive Oil (30ml)
• Pepper (To Taste)

Method
1. In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper.
2. Cut the prosciutto slices in half lengthwise.
3. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil.
4. Place in the refrigerator for 20 minutes.
5. Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well.
6. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side.
7. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color. Yields 24 pieces.

Pineapple Wasabi Aioli

SERVES 10 , 1 cup (change servings and units)

Ingredients
12 ounces pineapple juice (2 small cans)
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons soy sauce
1 tablespoon wasabi paste (from tube)

Directions
1 Bring pineapple juice to a boil and then simmer to reduce for 20 minutes or so. Consistancy should be similar to honey.
2 Mix together mayo, sour cream, soy and wasabi.
3 Add pineapple juice reduction after it has cooled to room temperature.
4 Refrigerate at least 3 hours.
5 This is best when made the day before in order to let all the flavors marry and have a good chill.

Bourbon-Glazed Salmon

1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
4 teaspoons sesame seeds
1/2 cup thinly sliced green onions

Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Bloody Mary Cocktail Sauce for Shrimp Cocktail

1 cup cocktail sauce
3 tbs vodka
1/8 tsp horseradish
1 tsp Worcestershire sauce
2 tsp lemon juice
1/2 tsp celery salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with cooked, cold shrimp. Makes about 1 1/2 cups of sauce.

Sea Scallops Wrapped in Prosciutto

Makes 4 servings

Seasonal Market Salad, Vin Cotto and Olive Oil

Ingredients:

2 pounds fresh "dry" sea scallops, medium to large in size
Fresh cracked black pepper
Approximately 15 to 20 paper thin slices of Prosciutto di Parma
1/4 cup extra virgin olive oil

Procedure:

1. Using your fingers, pull off and discard the small muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold water, then blot dry with paper towels.

2. Place several slices of prosciutto on a cutting board lengthwise. Using a sharp small paring knife, split prosciutto slices in half lengthwise. Season sea scallops with fresh cracked pepper. Place each scallop on a slice of prosciutto and roll up tightly until completely wrapped. Repeat process for all scallops.

3. Heat 12-inch sauté pan on high heat with 1/4 cup olive oil. When olive oil is smoking, place sea scallops carefully in pan and sear evenly on both sides until prosciutto is crisp, approximately 1 1/2 minutes per side. Note: do not crowd pan with too many scallops, half of pan should be open to allow scallops to cook at high heat. Repeat process until all scallops are cooked.