Shrimp Scampi

2 pounds jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
2 tablespoons cold butter
1/4 teaspoon grated lemon zest
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

1. Season the shrimp thoroughly with salt and pepper. Set aside for 10-15 minutes.
2. Heat a large skillet over medium heat. When the skillet is hot, add enough butter to lightly coat the skillet. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the skillet and set aside.
3.Return the skillet to the heat and melt the rest of the butter. Add the onions and saute until just they begin to soften, about 3 minutes. Add the garlic and cook another 1 minute. Add the white wine and lemon juice. Boil the liquid until slightly thickened, about 3 - 4 minutes.
4. Add the shrimp back to the skillet. Mix well.
5. Stir in the zest and parsley.
6. Served with angel hair pasta or steamed white rice.

Mayonnaise Shrimp

Ingredients:
1 lb of large or medium shrimp, and peeled
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbs honey
3 tbs mayonnaise
1 tbs fresh lemon juice
1/2 tbs condensed milk
1/2 cup oil

Preparation:

Mix cornstarch and egg whites together to form a thick, sticky feel and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a bowl until smooth.

Heat oil until boiling, then deep fry the Shrimp until golden brown. Drain, then put in the honey mayonnaise mixture (I prefer use the sauce as a dip). Mix it all together, sprinkle with walnuts or sesame seeds, and arrange on platter.

Shrimp Tempura

INGREDIENTS:

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

DIRECTIONS:

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.


Tempura Dipping Sauce

Ingredients:
* 1 cup water
* 1 tablespoon dashi granules
* 1/4 cup mirin (Japanese sweet wine)
* 2 tablespoons soy sauce


Direction:
1. In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

Bbq Whole Pink Salmon

INGREDIENTS:
-A whole pink salmon
-8-10 thin slices of lemon
-3 Tbsp extra virgin olive oil
-4-6 garlic cloves, thickly sliced
-1 medium onion, halved and sliced
-salt and freshly ground black pepper to taste
-2 Tbsp chopped fresh parsley



DIRECTION:
Preheat your barbecue to high. Trim the tail and fins off the salmon. Rinse the salmon with cold water and pat dry. Slightly overlap three, 2-foot long pieces of tin foil. Arrange 4-5 of the lemon slices in a row down the centre of foil, and then drizzle the lemon slices with half the olive oil. Season the salmon all over with salt and pepper, and then set on top of the lemon slices. Stuff the cavity of the salmon with the garlic and onion. Drizzle the salmon with the remaining olive oil and top it with the remaining slices of lemon. Fold the foil over the salmon and crimp the edges to seal. Place the salmon on one side of the barbecue and turn the heat off directly underneath it. Leave the other side of the barbecue on high. Close the lid and cook the salmon for 25 to 30 minutes, or until cooked through. Set the salmon, still in the foil, on a serving platter. Open up the foil, sprinkle with parsley and serve.