Shrimp Salad

1 pound elbow macaroni, cooked and drained
1 cup cubed Velveeta cheese
2 cans cocktail shrimp
4 sweet pickles, diced
salt & pepper to taste
Dressing:
1 cup Miracle Whip
3 Tbsp Catalina dressing
*Mix all salad ingredients and add dressing. Mix well and chill.

Seafood Bisque

2 sticks butter
1/3 cup finely chopped celery
1/3 cup finely chopped onion
½ bay leaf
pinch Italian seasoning
½ pinch tarragon
4 drops Tabasco sauce
3 Tbsp clam juice
1/3 cup flour
2 Tbsp sherry
1 quart half-and-half
1 pound seafood chunks (shrimp, crab, scallops, whitefish)
1 ½ tsp salt
*Melt butter in skillet. Add celery, onion and bay leaf. Sauté until tender. Add seasonings and flour. Remove bay leaf, stir to make roux. Remove from heat; add sherry and set aside.
In top of double boiler, heat half-and-half. Stir in roux and heat (stirring) until thickened, 7-10 minutes. Add seafood. Heat until seafood is cooked through, 10 minutes. Add extra clam juice if it gets too thick.

Shrimp on the Barbie

½ cup olive oil
juice from ½ lemon
½ Tbsp Tabasco sauce
1 tsp garlic powder
½ tsp ketchup
1 tsp oregano
½ tsp salt
½ tsp pepper
¼ cup finely chopped fresh cilantro
1 pound raw shrimp in shells
*Mix marinade and pour over shrimp in Ziploc bag. Marinate overnight. Thread shrimp onto pre-soaked wooden skewers and grill or broil approx. 3 minutes on each side.