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Crab Stuffed Shrimp

Ingredients:24 extra large shrimp
1 cup crab-meat (flaked, fresh or frozen, membranes removed)
1 cup fresh bread crumbs
2 beaten egg whites
2 tablespoons lemon juice
4 chopped shallots
1/8 cup chopped parsley
1 dash Tabasco sauce
salt and pepper to taste
1/2 cup butter or margarine, melted

Directions:
Peel and devein shrimp, leaving on tail section.
Slice the shrimp slightly at the tail and almost all the way through at the thick end.
Put aside.
Mix crab, chopped shallots, parsley, lemon juice and egg whites and seasoning.
Add bread crumbs until it is the right consistency to roll into balls.
Gently shape into 24 balls.
Place piece of stuffing on each shrimp at the large end.
Put stuffed shrimp in a broiling pan and drizzle with melted butter.
Cook under the broiler, checking often.
Cooking time depends on the size of the shrimp--do not overcook.

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This s always a hit at any party or get together.
There are never any left overs!!
It's yummy!!

Broccoli Salad

8 slices bacon
2 heads fresh broccoli, broken into small pieces
1 cup raisins
1/2 cup cashews, walnuts or sunflower seeds
1 1/2 cups sharp Cheddar cheese, shredded (optional, sometimes I leave it out sometimes I don't, if your feelin cheesy.. add it.)
1/2 large red onion, chopped

Dressing

1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon, raisins, seeds and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.