<a href="http://www.coastalmariner.com/?attachment_id=2516" rel="attachment wp-att-2516"><img src="http://www.coastalmariner.com/wp-content/uploads/2013/04/LemonGarlicShrimpPasta.jpg" alt="LemonGarlicShrimpPasta" width="184" height="184" class="alignright size-full wp-image-2516" /></a>

<strong>Ingredients:</strong>
1 lb large shrimp 
1 bulb garlic chop 
3 lemons zested and the juice separated 
large bunch fresh parsley 
1 stick lightly salted butter 
2cups white Pinot Grigio wine (any kind you like) 

In large frying pan brown shrimp in olive oil then add garlic. Sauté for 10 minutes at least. Add wine and zest of lemon. Simmer a couple minutes add stick of butter and juice from lemons. Cook about 6 more minutes.. Prior to cooking shrimp season with sea salt and fresh grinder black pepper. And if you want a little spice add small palm of crushed red peper flakes. Once pasta is ready drain and put back in pasta pot, add shrimp mixture and stir gently with the fresh parsley. Fabulous. One of my favorites and I cook enough for two people next door they love it also!!!!




• 1/2 cup cornmeal 
• 1 teaspoon salt 
• 3/4 teaspoon freshly ground pepper
• 1/4 cup mayonnaise, plus more to taste 
• 1 loaf French bread , cut into 4 equal pieces, halved horizontally and toasted 
• 8 Bibb or Boston lettuce leaves 
• 8 slices dill pickle 
• 2 Creole or beefsteak tomatoes, sliced 
• Hot sauce, to taste

In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350° on a deep-fat thermometer. While oil heats, pour buttermilk into a shallow dish. Place crabs in buttermilk; turn to coat and let stand 5 minutes. On another plate, mix flour, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Season crabs with 1/4 teaspoon salt and 1/4 teaspoon pepper, then remove crabs from buttermilk one at a time and coat with flour mixture. Place crabs on a baking sheet.

Carefully add crabs, four at a time, to hot oil. Cook until golden, about 1 1/2 minutes per side. With a slotted spoon, transfer crabs to paper towels to drain.
Spread mayonnaise on cut sides of bread. Top each bottom half with two lettuce leaves, two pickle slices and tomato slices. Sprinkle tomatoes with the remaining 1/4 teaspoon salt. Top with crabs. Add top halves of bread. Serve with hot sauce.
Enjoy!