Buffalo Shrimp

20 each raw shrimp, 16/20, peeled, tail-on
5 dashes Cholula sauce
1 cup your favorite barbecue sauce

Using 5 wooden skewers, place 4 shrimp on each skewer. Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinade overnight.
Crab Slaw
1 small can Dungeness crab meat
1 head of napa cabbage, shredded
2 heads of bok choy, shredded
3 green onions, chopped
1 red bell pepper, julienned
½ cup your favorite Caesar dressing (or you can use the Gastronomy recipe attached)
½ cup oil and vinegar dressing (or you can use the Gastronomy recipe for red wine vinaigrette attached

Combine crab, cabbage, bok choy, onions and bell pepper and set aside. Thoroughly combine Caesar and oil and vinegar dressings. Set aside.

Remove shrimp from marinade and cook over a barbecue grill on high heat for 3 to 4 minutes per side. Just before serving, combine slaw mixture with dressing. Place on 5 plates, and top with a shrimp skewer. May be served with bleu cheese dressing on the side, if desired.

Market Street Caesar Dressing
1 quart mayonnaise
1 quart sour cream (or IMO)
1 cup red wine vinegar
1 ounce Worcestershire Sauce
1 tablespoon anchovy paste
2 tablespoons garlic, minced
½ cup Parmesan cheese, grated
¼ cup sherry (optional)
2 black peppercorns, cracked
1 tablespoon salt
4 dashes Tabasco

Combine all ingredients and mix well.

Can be stored in the refrigerator in an air-tight container for 1-2 weeks.

Yield: 2 quarts

Market Street Red Wine Vinaigrette
½ cup good quality salad oil
½ cup red wine vinaigrette
1 tablespoon cracked black pepper
½ tablespoon salt
2 tablespoons shallots, crushed
1 tablespoon fresh parsley, chopped

Combine all of the ingredients in a blender until incorporated. Refrigerate until ready to serve.

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