Sweet & Spicy Shrimp

1 Lb Large Raw Shrimp
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt

Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.

Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.

Shrimp and Pasta

2 T Olive Oil
1/2 C Chopped Onion
1 T Sugar
1 t Dried Leaf Basil
1 1/4 t Salt
1 Lrg Can (28 oz) Tomatoes in Puree
1 Can (6 oz) Tomato Paste
1/3 C Water
1 1/2 lb Large Shrimp
1/4 C Dry Sherry or White Wine
1/2 to 1 t Crushed Red Pepper

Heat olive oil in 3-4 Qt Saucepan over medium-high heat, add onion and saute until very
softened and beginning to yellow; 6-8 minutes. Stir in sugar, basil, salt, tomatoes with puree, tomato paste and water.

Heat to boiling.

Reduce heat to low; cover and simmer for 30 minutes.

Add the shrimp, sherry or wine and crushed red pepper.

Bring to a boil, stirring occasionally. Simmer for about 1 minute longer or until shrimp are cooked through. Serve with hot cooked pasta and parmesan cheese.

Shrimp Artichoke Dip

1 C Shredded Cheddar Cheese
1 C Grated Parmesan Cheese
1 (14 oz) Can Artichoke Hearts, drained
1/2 C Chopped Green Onions
1/2 t Garlic Salt
1/2 C Mayonnaise
1 C Cooked and peeled Shrimp
Paprika, for garnish

Preheat oven to 350 degrees

In a medium baking dish, mix together Cheddar cheese, Parmesan Cheese, Artichoke Hearts, Green Onions, Garlic Salt, Mayonnaise and Shrimp. Sprinkle with Paprika.

Bake for 20 minutes or until bubbly and lightly browned.