Busters Recipes

Garlic Rosemary Shrimp

3 pounds unpeeled, medium-size fresh shrimp 1/4 cup margarine or butter

1/4 cup olive oil

1 garlic head, cloves peeled and separated

1 cup water

1/4 cup wine vinegar

1/4 cup lemon juice

1 tsp. freshly ground black pepper

3 bay leaves

3/4 teaspoon salt

1 tablespoon chopped fresh rosemary

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper

Peel shrimp, leaving tails on; devein, and set aside. Melt the butter with oil in a large skillet over medium-high heat. Add the garlic to butter/oil mixture, and sauté for 2-3 mins. Stir in the water and next

8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 mins until reduced by half. Add half of the shrimp. Cook 5 to 6 mins until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp. Serve the shrimp with broth from the pan. Makes 12 appetizer servings ========= Herb and Spinach Vegetable Dip

1 cup light mayonnaise

1 cup light sour cream

1/2 cup chives, chopped

1/2 cup minced fresh parsley

1/4 cup minced fresh dill

1 tbsp. minced sweet onion

1/2 clove garlic, minced

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. freshly squeezed lemon juice

2 cups cooked spinach, drained and squeezed of excess water In the bowl of a food processor, combine the mayonnaise, sour cream, chives, parsley, dill, onion, garlic, salt, celery seed, and lemon juice. Process for several seconds. Add the spinach and process until blended. Taste for seasoning and add a little more sour cream to thin if necessary.Transfer to a bowl, cover, and chill for several hrs or overnight. Makes about 4 cups.