Lemon Aioli
MAKES ONE CUP - 1 large egg, 1/2 cup canola oil, 1/4 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, zest of 1 lemon.

Place the egg in the bowl of a food processor and blend. With the machine running, add canola oil and then olive oil a few drops at a time and then in a slow, steady stream. Add lemon juice and zest; blend briefly. Adjust seasoning. Refrigerate in an airtight container for up to two days.

Shrimp and Grits
MAKES FOUR SERVINGS - 2 pounds frozen, peeled and deveined large shrimp, 2 teaspoons Cajun seasoning, 1 teaspoon dried Italian seasoning, 1 teaspoon paprika, 1/4 cup butter or margarine, 2 pressed garlic cloves, 1 cup divided chicken broth, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons all-purpose flour, hot cooked grits.

THAW shrimp according to package directions.

COMBINE Cajun seasoning, Italian seasoning and paprika; toss together seasoning mixture and shrimp.

MELT butter in a large skillet over medium heat; add garlic and sauté one minute. Add shrimp, 3/4 cup broth, Worcestershire sauce and hot sauce; cook five minutes or just until shrimp turn pink. Remove shrimp with a slotted spook, reserving mixture in skillet.

WHISK together remaining 1/4 cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp and cook one minute. Serve immediately over grits.

Broiled Shrimp Appetizers
MAKES FOUR SERVINGS - 12 large shrimp (fresh or frozen), 1 slice bread, 2 cloved minced garlic, 2 tablespoons chopped fresh parsley, 1/2 tablespoon olive oil.

Thaw shrimp if frozen. Peel and devein shrimp, leaving all tail sections on. Butterfly shrimp by cutting lengthwise along underside. Spread open. Place in shallow pan. Make stuffing by combining bread, garlic and parsley in blender or food processor. Chop fine. Stuff each shrimp with mixture. Drizzle with oil. Place under broiler 5 to 7 minutes.