Shrimps with Peas and Zesty Italian Dressing

Tossed Salad and Garlic Bread

Pineapple Smoothies with Vanilla Wafers

Serves: 3 to 4

Pineapple Smoothies:

2 cans crushed pineapple

vanilla wafers

pour pineapple into pie tins or some other shallow pans and freeze till almost hard.

once frozen, break up and place in a food processor and process till smooth. serve in bowls with vanilla wafers.

Shrimp Salad:

1 lb peeled extra large cooked peeled shrimp

2 cups frozen peas

3 to 4 tablespoons of zesty italian dressing

Toss Shrimp, peas, dressing together and refrigerate for 1 hour.

lettuce of your choice

cherry tomatoes

cucumber peeled and seeded and cut in ½ moons

sliced radishes

sliced mushrooms

red pepper cut in match sticks

scallion cut very, very thin diagonally

use as much or little of the above ingredients as you want

toss with that zesty italian dressing when ready to serve

Garlic Bread:

1 loaf of italian bread sliced in half

2 Tablespoons butter

2 Tablespoons Olive Oil

2 Tablespoons finely chopped parsley

2 Tablespoons minced garlic

½ teaspoon crushed red pepper

over low heat, melt butter and oil and bring up to heat. add garlic, parsley and pepper. cook until garlic is translucent.

spread the garlic butter mixture on both sides of the bread

wrap in aluminum foil and heat in a 350 oven for about 10 mins. or place in a toaster oven set at medium brown and toast. idea is to get the bread warmed.