2 lbs raw shrimp - thawed & rinsed (21/25 count works best)

1/2 C butter (1 stick)

4 cloves of garlic - peeled & crushed

Juice of 1 lemon

1/2 C dry white wine - I use Chablis

1/2 C Italian Seasoned Panko (or you can use bread crumbs)

1 Tbsp fresh parsley - minced

salt & pepper to taste

1 C Parmesan cheese - grated (not shredded or shaved)

1 lb pasta, cooked according to package

Preheat oven to 350 degrees.  

Place single layer shrimp in a large glass baking dish.

Melt butter in a large saucepan over low heat; add crushed garlic and cook until garlic turns fragrant, about 1-2 minutes.  Add lemon juice, wine, panko, parsley and cheese.  Season with salt & pepper.  Remove from heat and immediately pour butter mixture over shrimp, COVER WITH FOIL and bake for 10-12 minutes.  Uncover dish and broil on high 3-5 minutes, or until top turns crisp.

Serve over cooked pasta. 

Makes 4 servings.


3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. 

Preheat grill for medium heat. 

Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 

Lightly oil grill grate. 

Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.


⅓ cup kosher salt, plus more for seasoning

1 cup hot water

4 cups ice water

1 pound large scallops, 1 ½ inches wide, about 14 to 16

3 tablespoon olive oil

1 tablespoon unsalted butter

1 tablespoon minced garlic

½ cup white wine (optional)

1 cup unsalted chicken broth

1 teaspoon lemon zest

2 tablespoon lemon juice

2 tablespoon capers, rinsed

1 tablespoon dijon mustard

Black pepper, for seasoning

1 tablespoon chopped dill

1 teaspoon chopped chives

6 lemon wedges

In a medium sized bowl. combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. 

Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.

Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.

Allow scallops to sit for 10 minutes at room temperature before cooking.

In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.

Sprinkle scallops lightly with salt on both sides.

Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.

Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.

Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.

When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.

In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.

Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.

Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.

Turn off heat and whisk in Dijon mustard.

Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.

Taste sauce and season with salt and pepper as needed.

Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.


2 lbs. RAW extra or jumbo large shrimp

4 Tbsp olive oil

2 Tbsp salt

4 tsp freshly ground pepper

If buying frozen shrimp, thaw first by running cold water over them.

Peel, devein and remove the tails from the shrimp.

Spray your cold grill with cooking spray. 

Pre-heat your grill to high.

Place the shrimp in a large bowl.  Add olive oil, salt & pepper.  Mix until well combined.

Skewer the shrimp. (I use metal non-stick skewers, but if you are using bamboo ones, you must soak them in water first, so they don't catch on fire!)

Lower the grill heat a little to medium-high.

Grill directly on the grates until the shrimp turns pink and is slightly charred, about 2-3 minutes per side (varies on the size of your shrimp).