Renee's Cold Sugar Pea and Shrimp Salad, First Place in 2008 Recipe Contest!
Recipe submitted by customer, Renee Davis

Ingredients

1 + 1/2 large red bell pepper, cut into thin strips
16 + ounces (5 or 6 cups) sugar snap peas, stemmed
1 LB of Surfin Seafood shrimp, pealed and tails removed
1 Tbs olive oil
1 Tbs peanut oil
1 heaping Tbs chopped garlic
1 heaping Tbs chopped ginger
1 tsp of red pepper flakes
2 Tbs sesame oil
2 Tbs soy sauce
1 + 1/2 tsp sugar

1. Heat a wok or large nonstick fry pan with olive and peanut oil over medium high, and sauté the pepper. Add garlic, ginger and red pepper flakes. Cook until slightly softened but still crunchy and bright red (don’t overcook)

2. Remove peppers onto plate and sauté peas. Okay if some garlic and ginger remains in pan. Continue turning until they are slightly tender but still crisp and bright green.

3. Remove peas from pan and set aside. Sauté shrimp quickly, careful not to overcook. Take pan off heat (onto cool burner) and add back into pan the peas and peppers. Toss with sesame oil, soy sauce and sugar in the pan so the sugar melts into the sauce. Let cool and refrigerate for at least 3 hours prior to serving. Best when served same day.

*** This is a real crowd pleaser, beautiful presentation, and is always a hit at potlucks. Yummy too! Serves 12 to 16

Greg Atkinson's comments: This dish is equally good served hot, but the fact that it works well cold is a real advantage because it’s easier to serve to a crowd or company if you don’t have to fuss around in the kitchen at the last minute. Renee says she likes to bring it to potlucks This dish would be great for holiday entertaining.

Grilled Halibut with Pesto and Arugula
Serves 4

Ingredients:

4 8-ounce halibut fillets
6 tablespoons olive oil, divided
1/2 cup basil pesto*

1 tablespoon fresh lemon juice
3 cups arugula leaves

Prepare barbecue to medium-high heat. Brush each fillet with 1 tablespoon olive oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Spread each fillet with thin layer of pesto.

Whisk lemon juice and remaining 2 tablespoons oil in a medium bowl to blend. Add arugula; toss to coat. Divide among 4 plates; topped with grilled halibut.

Serves 4 *can be purchased at most grocery stores



Grilled Tuna with Rosemary and Thyme
Serves four.

Ingredients:

1 1/4 lbs. tuna steaks, cut into 4 portions
2 tsp. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
8 sprigs fresh thyme
Salt to taste
Freshly ground pepper to taste
Vegetable oil spray or vegetable oil for brushing grill gate

Garnishes
Butter
1 Tbsp. chopped fresh chives
4 lemon wedges

Start the grill. The grill must be hot for two reasons: you want attractive charred grill marks on the fish, and the initial high temperature will help to prevent sticking.

Brush the fish on both sides with the olive oil. Sprinkle the flesh side with the lemon juice and rosemary. Press two sprigs of thyme onto each portion, then sprinkle the fish with the salt and pepper. Cover the fish with plastic wrap, and allow it to sit for 5 to 10 minutes.

When the grill is hot, remove the hot grill grate, spray or brush the grate with the vegetable oil, then replace the grate on the grill. Place the fish steaks on the hot grill, and cook them for about 3 minutes. Turn the steaks, and grill them for 4 minutes or until the fish is just cooked through.

Remove the fish from the grill, and place it on individual plates. Put a thin slice (about 1/4 inch thick) of compound butter in the center of each piece of fish if desired. Sprinkle the fish with chives, and serve each with a wedge of lemon.