SPICY BARBECUE SHRIMP FROM THE BLUFF 
Serves 12 appetizer portions
2 pounds large shrimp
Marinade
1 1/2 teaspoons coarse salt
1 tablespoon freshly ground pepper
2 tablespoons peanut oil
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon crushed red pepper
Peel and devein shrimp; leave tails on and pat dry. Place in a large
bowl. In a small bowl, mix together all remaining ingredients then coat
the shrimp with the marinade. Cover and marinate for 1 to 1 1/2 hours.
Preheat grill to 350 degrees. Grill on perforated grill sheet, turning
once and taking care not to overcook—shrimp should be firm.
JOAN G. LASPINA, BLUFFTON
SUMMER TOMATO BAKE 
Serves 6
8 medium tomatoes, peeled and quartered
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon granulated sugar
1/2 teaspoon dry mustard
8 tablespoons butter
2 large onions, sliced
2 1/2 cups fresh bread crumbs
6 tablespoons butter, melted
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. In a large bowl, combine salt, pepper,
sugar, dry mustard, then add tomatoes, coating well. In a medium
skillet, sauté onions in butter for 5 minutes. Layer tomatoes, onions
and bread crumbs in 1 1/2-quart buttered casserole dish. Top with melted
butter. Bake, covered, for 25 minutes. Top with Parmesan cheese and
continue to bake, uncovered, for 5 more minutes.
MARGARET WOODRUM, COLUMBIA
BETTY’S BERRIES IN A CLOUD 
Serves 6
1 cup whipping cream
3 tablespoons orange juice
3 tablespoons honey
3 cups raspberries or blueberries
6 sprigs fresh mint
Whip together the cream, orange juice and honey. Divide the cream
mixture among 6 bowls and create a “nest” with the back of a tablespoon.
Arrange the berries in the nest. Top each serving with mint.
BETTY MILLER, LEXINGTON