1. In a large pot boil water, add salt to water for seasoning.
2. Chop celery into small dice. Put aside.
3. Add shrimp to boiling water and stir. DO NOT LEAVE… As shrimp start to become pink pull them out with a slotted spoon.
4. Put them in a large bowl to cool. They will finish cooking with residual heat from all the shrimp being together. Let them cool. Too many people way overcook shrimp until it’s small and rubbery. That will suck.
5. Once cooled just peel.
6. Toast potato rolls.
7. Add chopped celery, jalapeno, mayo, and 1 lemon juiced to the cooled shrimp. Mix, add kosher sea salt to desired taste.
8. With a table spoon place shrimp on toasted rolls and serve!

1. In a large pot boil about 2 litters of salted water.
2. Add some medium size cut celery sticks to the water with 2 lemons cut in half. We’re flavoring the water very lightly.
3. Add shrimp now , I use frozen cleaned unpeeled 15-20s or whatever looks good. 15-20 means 15-20 shrimp per pound.
4. Now this is the MOST IMPORTANT PART: DO NOT OVER COOK.
5. Once the shrimp starts to turn pink, you’re on your way get your strainer ready in about 11/2 minutes after that strain.
6. Pour on your old bay seasoning now be generous and mix.
7. Serve on some newspapers or in a large bowl, some lemons on the side peel and enjoy.

1. In a large heavy pot heat high, and about a 3 count pout of oil to the pot.
2. Add garlic and chili now. Stir.
3. Add canned tomato and stir, cover with lid and lower heat. We want to break down the tomatos. High simmer for about an hour while stirring and helping break to tomatoes with your stirring utensil.
4. Add defrosted baby octopus when you feel the sauce is the right consistency, I like thick and chunky.
5. Stir; cook for about 10 minutes when the octopus just tightens up a little bit it’s ready. Time could be varying.
6. Plate and now keep your eyes out for the habanero you cut in half.
7. Finish with fresh flat leaf parsley, lemon zest and a drizzle of good extra virgin olive oil and enjoy!

1. In a large pot bring about a gall on of water to a rapid boil season with a health pinch of salt.
2. Now put the baby octopus in the water with ½ of a fresh lemon.
3. Stir after about 4-8 minutes or once the octopus plumbs up remove from boiling water and place in a large bowl.
4. Add barbeque sauce mix it in their real good. Put in the refrigerator.
5. Now take 1 bulb of endive and cut into slices, the other endive cut off the stem and peel off the leaves. Put them together with the parsley.
6. Peel the grapefruit and cut it into segments, no pith at all.
7. Now we make the dressing for the salad. In a large bowl squeeze ½ a lemon no pits, about a 2-3 count pour of extra virgin olive oil. Healthy pinch of coarse sea salt and whisk.
8. Now time to grill the octopus, if you don’t have a grill use your broiler. High heat please.
9. Grill to a nice char, the octopus is already cooked the sugars in the BBQ sauce will burn and that’s kind of what we want. This time can vary.
10. Now we put it together, first the salad whisk it again, taste? Does it need more salt? Lemon? Add the endive and parsley mix, now add the segmented grapefruit, and plate. DO NOT PUT THE OCTOPUS IN THE SAME BOWL. After the salad is on the plate we then place the charred octopus on top and around the salad!

Instructions

1. In a large pot add liquid, bring to a boil.
2. Add mussels, stir, once mussels begin to open shut burner off. 3.
3. Strain mussels out of liquid and put to the side. DE shell when they cool a bit.
4. In a large sauté pan heat high. When hot.
5. Add olive oil then garlic and fennel. Sautee for about 4 minutes just a little carmelization.
6. Now add the garbanzo beans and lemon juice
7. Splash of white wine or water now add the mussels that you DE shelled. Add salt now, taste, taste taste.
8. Finish this dish with chili flakes and fresh parsley

Instructions

1. bring to a boil a large pot of water for the pasta. Add salt.
2. Defrost shrimp in a large med cold water bowl.
3. Heat up a large frying pan, add a nice splash of olive oil.
4. Slice and add garlic to hot frying pan.
5. Take defrosted shrimp , it’s OK to get some of the water in the frying pan.
6. Add frozen peas or fresh peas, a touch of pasta water.
7. Now a pat of butter, salt and pepper, when it comes to a slight simmer and the shrimp start to turn red. Take it off the fire.
8. Julian or just cut some fresh mint and add at the very end of plating,
9. follow capellini directions on box. Strain and some olive oil put in large bowl pour shrimp and peas over pasta mix.
10. Add fresh mint now, salt and pepper if needed.
11. GET HIGH AND ENJOY

Instructions

1. heat up large frying pan.
2. Heat up some extra virgin olive oil.
3. Throw in lemon rinds shin down, about 1 minute .
4. Add sliced garlic, stir.
5. Now add capers and olives, stir.
6. Once you heat this up to what is very hot take off fire and put in large bowl.
7. Put thee frying pans back on the stove and heat hot
8. add a splash of olive oil.
9. Now throw in your shrimp. DO NOT OVERCOOK.
10. Once the shrimp start to turn a little pink turn them over.
11. Now throw on the olives and caper mixture.
12. Add lemon juice, heat up and serve.
13. You shouldn’t cook the for more then 5 minutes , if you like your shrimp well done cook longer.

1. rub olive oil all over swordfish.
2. Roll in breadcrumbs or just pat the breadcrumbs on the fish.
3. Put on hot grill , 3 minutes each side
4. take off grill finish with some lemon zest
5. then olive oil
6. then salt