Shrimp Scampi

2 lb. jumbo shrimp,uncooked
1/2 lb. butter
1/4 c. olive oil
1 Tbsp. parsley
3/4 tsp. basil
1/2 tsp. oregano
1 clove garlic,  minced
3/4 tsp.  salt
1 tsp. lemon juice

Peel and slice raw shrimp almost through.    Place in baking and broiling dish with sliced side up.    Combine all other ingredients in saucepan over low heat until melted.    Cover shrimp with sauce.  

Bake for 15 minutes at 450°,  then broil for 5 minutes.     (Adjust bake and broil times for size of shrimp.)

Crab-Cheese Fondue

To make Crab-Cheese fondue:

Shred together 8 ounces of processed american cheese and 8 ounces of natural cheddar cheese.
Heat over low heat 3/4 cup of milk. melt cheese in milk by slowly adding a handful of cheese at a  time until melted. Stir in 2 teaspoons of lemon juice. add about 8 ounces of crab meat until well mixed. (canned is fine)

Transfer pot to fondue burner. Suggested dippers for this would be  French bread cubes, cherry tomatoes and  cooked artichokes.

Scallops with Citrus Glaze

1 to 1&1/2 pounds of Sea Scallops (not Bay Scallops)
1/2 teaspoon Pepper
1/4 teaspoon Salt
2 Tablespoons Olive Oil
4 Minced Garlic Cloves
1/2 cup Orange Juice
1/4 cup Lemon Juice
1 Tablespoon soy sauce
1/2 teaspoon grated Orange Peel

Salt & Pepper the scallops. Saute scallops in 1 tablespoon of the oil until firm and opaque. Remove and keep warm. In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce, and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve over the scallops.