Egg Roll Wrappers
Small Can Diced Green Chiles or Jalapeno Peppers
8 Ozs Cream Cheese

Mix together cream cheese and green chilis.  Put small slice of cooked Halibut on the wrapper.  Put 1 T cream cheese mixture on top of Halibut. 

Roll up wrappers.  Deep fry until golden brown.

Asian Soy Sauce

1 C Mayonnaise
1/4  C Apricot Pineapple Jam
1 T Soy Sauce
1 T Spicy Mustard
1/8 t Ginger
1 t Minced Garlic

Mix together and use as a dipping sauce for Halibut Poppers or as a brush on for Shrimp before grilling.

1 T Butter
1 T Olive Oil
1 lbs Jumbo Shrimp, peeled, deveined with the tails on
4 cloves Garlic, minced
2 large Zucchini, diced
2 large ears of Corn, Kernels removed
3/4 c Red Grape Tomatoes, sliced in half
3/4 c Yellow Grape Tomatoes, sliced in half.
Salt and freshly ground Black Pepper
12 to 18 fresh basil leaves cut in chiffonade
Parmesan shavings
Juice of 1 Lemon
Rice or Pasta for serving, optional

Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.

Vinaigrette
2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.

Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices.  Mix oil, garlic, oregano and salt.  Brush on both sides of the bread.

Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper.  Add the shrimp and toss to coat evenly.

Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced

Heat grill to medium high heat.  Make Vinaigrette.  Slice bread and brush with oil mixture.  Peel shrimp and toss in the oil and lemon mixture.  Chop tomatoes, avocados and onion. 

Put the bread on the grill and toast for about 2 minutes each side.  At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side.  Remove from grill.  Cut the bread into bite size pieces. Place in large bowl.  Add shrimp, tomatoes, avocados and onion.  Toss.  Drizzle vinaigrette over salad and toss again.  Serve immediately!

1 medium Cabbage Shredded
2 pkgs Ramen Noodles, broken up with no seasonings.  Cook drain and rinse.
1 bunch of sliced Green Onions
1 Green Pepper
1 pkg 5.5 ozs slivered Almonds
2 C Cooked Chicken Breast, cut into cubes (or 2 cans of shrimp)

Mix all together in a large bowl.  Pour Sauce over and mix thoroughly. Refrigerate overnight.

Sauce

1 C Oil
6 T Seasoned Rice Vinegar
4 T Sugar
2 t salt
1 t Pepper
2 t Accent

Mix until sugar disolves.

6 T Butter
1 Chopped Onion
1 clove Garlic
1/2 bunch Fresh Parsley
1 can Stewed Tomatoes
1 can Chicken Broth
1 Bay Leaf
1 1/2 t Dried Basil
1/4 t Dried Thyme
1/4 t Dried Oregano
1/2 c Water
3/4 c White Wine
3/4 lb Shrimp
3/4 lb Scallops
9 Small Clams
3/4 c Crab Meat
3/4 lb Cod Filet cubed
2 small Lobster Tails

Melt butter in stock pot, add onions, garlic and parsley.  Cook until soft.  Add all liquids and spices.  Cover and simmer 30 minutes.  Stir in seafood, bring to a boil.  Simmer 5-7 minutes. 

20 Quart Pot with Basket
2-4 Onions quartered
1 small can Creole Seasoning
1 pkg little Smokies
Pkg small Carrotts
1 bag Frozen Corn Coblets
Raw Jumbo easy to peel Shrimp (1/2 to 1 lb per person)
10 small Potatoes per person

Fill pan with water.  Juice lemons and throw rinds in.  Put in oinons and creole seasoning.  When it starts to boil and add potatoes.  10 minutes later add carrotts.  10 minutes later add the corn.  When potatoes are soft, add shrimp and little smokies.  Cook 2 minutes and you're done.