Calamari Salad
2 lb Calamari Rings & Tentacles mix
2 tblsp fresh lemon juice
1 tblsp red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 small red onion, halved lengthwise, then thinly chopped cross wise
1/3 cup pitted kalamata olives, halved lenghtwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Rinse the Calamari Rings & Tentacles under cold running water and drain in a colander.
Whisk together lemon juice, vinegar, oil, garlic, salt and pepper in a small bowl.
Stir in onion and let stand for 5 minutes.
Combine calamari, olives, tomatoes, celery and parsley in a large bowl.
Toss with dressing and season with salt and pepper.
Let stand at least for 15 minutes to allow flavors to develop.
Shrimp Scampi
2 lb of  Raw Shell-on Black Tiger Shrimp
1/2 cup clarified butter
5 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
3 tablespoons lemon juice, best if fresh
3 tablespoons chopped fresh parsley
Salt and pepper, to taste

Peel, devein and clean the shrimp, rinse and set aside.
Heat butter in large skillet over medium heat.
Cook garlic for 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.
Add chopped parsley and salt and pepper before serving.
Garnish with lemon slices and parsley sprigs if desired.
Rosemary & Garlic Shrimp
Raw Shell-on Vannamei White Shrimp

1 lb  Raw Shell-on Vannamei White Shrimp
2 tablespoons butter or margarine
1/4 cup extra virgin olive oil
1 bulb garlic
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

Melt butter with oil in a skillet over medium-high heat.
Cut garlic bulb in half crosswise; separate and peel cloves.
Add to butter mixture; saute for 2 minutes.
Stir in the wine and next 8 ingredients; cook, stirring constantly, for 1 minute or until thoroughly heated.
Add shrimp; cook for 5 to 6 minutes or just until shrimp turn pink.
Garnish with lemon slices, red chile peppers and fresh rosemary sprigs