Scampi Al Forno (baked shrimp) (note brining!) 1 pound large shrimp 1 teaspoon sea salt

1/2 cup extra virgin olive oil

4 large garlic cloves, finely chopped

Pinch of crushed red pepper flakes

2 tables poons chopped fresh flat-leaf parsley

4 tablespoons freshly squeezed lemon juice

Preheat the oven to 400 degrees

Peel, devein and butterfly the shrimp. Soak in ice salt water and allow to stand for 15 minutes to bring out their briny flavor (removing their shells robs the shrimp of some of their natural flavor) drain, then dry the shrimp thoroughly with paper towels.

In a baking dish, combine the olive oil, garlic, pepper flakes, half the parsley, half the lemon juice, and the shrimp

Slide the dish onto the middle rack of the oven and bake until the shrimp turn pink, about 10 minutes. Remove from the oven immediately.

Sprinkle with the remaining parsley and lemon juice, and serve immediately

Variation to make a delightfully crispy coating for the shrimp, toss 2 tablespoons of toasted fresh bread crumbs with the shrimp just before baking.

Sole with Garlic,

Lemon and Olives

Flounder may be used, but will need longer cooking, Remember to test your fish by a fork. Do not over cook.

4 sole fillets, (each about 1/4 pound)

1/3 cup flour (aprox) for dredging

3-4 tablespoons extra-virgin olive oil

2 large garlic cloves, bruised

2 tablespoons freshly squeezed lemon juice

10 sharply flavored black olives, pitted and chopped

Small pinch crushed red pepper flakes

1/4 teaspoon salt or to taste

2 tablespoons chopped fresh flat-leafed parsley

Rinse the fish, then dry them on paper towels

Spread the flour on a plate. Warm the oil and garlic in a large nonstick skillet. Sauté gently until the garlic is golden, then discard it.

Dust the fish with flour, then raise the heat and slip them into the hot oil. Sauté until golden, about 4 minutes on each side for fillets, according to thickness..

Transfer to a warm plate and reduce the heat.

Stir the lemon juice and 2 tablespoons of water into the pan. When the liquid begins to bubble, add the olives, pepper flakes, salt and parsley. Heat through briefly, then pour over the fish and serve.

Lemon Macaroon tartlets

(with lightly sweetened

lemon curd) 1 egg, lightly beaten

3/4 cup sugar

1 tablespoon plus 2 teaspoons cornstarch

1/2 teaspoon grated lemon rind

1/3 cup water

1/3 cup fresh lemon juice

2 drops yellow food coloring (optional)

Macaroon Tart Shells

1/2 cup whipped cream or your choice

2 tablespoon flaked sweetened coconut, toasted.

Place egg in a small bowl; set aside, combine sugar, cornstarch, and lemon rind in a saucepan; stir well, gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir onefourth of hot lemon mixture into egg, add to remaining lemon mixture, stirring constantly, cook over medium heat 1 minute or until thickened, stirring constantly, Pour mixture into a bowl. Stir in food coloring if desired. Place plastic wrap on surface, and chill.

Macaroon Tart shell:

2 cups flaked sweetened coconut

1/2 cup sugar

1/4 cup plus 2 tablespoons all purpose flour

1 teaspoon vanilla extract 2 egg whites

Vegetable cooking spray

Combine first 5 ingredients in a bowl; stir well. Divide mixture evenly among 12 muffins cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups.

Bake at 400 degrees for 15 minutes or until edges are browned. Cool 2 minutes in a pan on a wire rack. Remove from pan, and cool completely on a wire rack. Yield: 1 dozen.

Spoon 1 tablespoon plus 1 teaspoon lemon mixture into each macaroon shell, (or a little more) top with sweetened whipped cream and sprinkle with 1/2 teaspoon toasted coconut.