GAZPACHO

Mary Ann Banks

Blend tomatoes and cucumbers in a blender. Add V8 juice and some salsa; mix well. Season to taste. Chill and serve topped with sour cream or avocado slices.

STUFFED SHRIMP

Mark Letchworth

12 large shrimp

1 lb. fresh jumbo lump crabmeat

1 tsp. fresh lemon juice

¼ tsp. Old Bay Seasoning

4 slices white bread, crust removed and cut to ½-inch cubes

1 Tbs. dried minced onion

1 egg

3 Tbs. melted butter

1 Tbs. Grey Poupon Harvest coarse ground mustard

½ c. mayonnaise

1 Tbs. fresh chopped parsley

2 Tbs. chopped red bell pepper

Pinch of salt

Preheat oven to 475°F. Peel, devein and butterfly shrimp leaving the tail on; set aside. Combine crabmeat, lemon juice and Old Bay and toss together; set aside. In a separate bowl, combine mayo, egg, mustard, 1 Tbs. butter and salt. Gently toss bread cubes, onion, parsley and peppers into crabmeat. Gently mix mayo mixture into crab mixture. In a shallow baking d...