SHRIMP AND GARLIC KABOBS

Makes 4 to 6 servings

• 12 to 16 large garlic cloves, peeled
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• 2 pounds large shrimp, peeled and deveined (leave the tails on)

Drop the whole garlic cloves into boiling water and boil for about three minutes. Drain and set aside. Combine the olive oil, tomato sauce, vinegar, basil, minced garlic, salt, cayenne, black pepper and sugar in a bowl and stir to mix well. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.

Remove the shrimp from the marinade and reserve any of the marinade left in the bowl. Thread the shrimp and whole garlic cloves alternately on skewers. Put the skewers on the grill (if you prefer, the kabobs can be arranged in a wire grill rack or basket). Grill, turning them several times and brushing them with the reserved marinade for six to eight minutes or until the shrimp turn pink.

CRABMEAT CASSEROLE

Makes 4 servings

• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 tablespoons fresh lemon juice
• Salt and cayenne to taste
• 1/2 pound regular lump crabmeat, picked over for shells and cartilage
• 1/2 pound claw meat
• 1/4 cup dried fine bread crumbs
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Sauté the green onions, celery, and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese.

Bake for 20 minutes or until bubbly and lightly brown on top.