Basil Grilled Shrimp

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce (I ran out of T sauce one night and substituted ketchup, worked great and added a bit of tang)
• 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

DIRECTIONS

1. 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.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

BAKED BLUE CHEESE HALIBUT

1/4 lb. blue cheese crumbles
1/2 qt. buttermilk
1 1/2 cups mayonnaise
1 cup water
1/2 tsp black pepper
1 tsp garlic, crushed
1/2 tsp white pepper

2 lbs. halibut, cut into 5 oz. pieces
1 red onion, sliced
blue cheese crumbles

Mix all dressing ingredients, add water to thin if needed. Chill.
(or use prepared blue cheese dressing of your choice). Preheat
oven to 350F.

In a large baking dish layer a thin amount of the blue cheese
dressing.  Lay fish on top and add another layer of dressing on
top. Cover with sliced red onion and blue cheese crumbles.

Bake until fish flakes easily.

It’s Cod, but it taste like Lobster

Author:  James Dawson Sr.  Fresh cod and cut into chunks about 1 1/2 square or similar
to lobster chunks.  Boil a pot of water with a cup of vinegar, 1/2 cup of suger and some salt. Put chunks into a a net bag or something to keep the fish together and cook about 2 minutes. You can taste and cook only until fish flesh firms up and before disintegration takes place..   Serve like lobster with melted butter. I never used the bag to boil and the fish did not disintegate.  So test it out.