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Category:Seafood - Author:N/A- Contributor:

LEMON PEPPER SHRIMP AND ZUCCHINI

Ingredient:

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Direction:

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

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Pick of the Week

Title:COCO LOPEZ CAKE - Author: - Contributor:

Ingredient:
1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used
in Pina Coladas)
1 sm. tub Cool Whip

Direction:
Combine cake mix with 1/2 package of coconut and bake in 13 x

9 inch pan. Allow to cool, then poke holes with handle end of

wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool

Whip and remaining coconut. Keep refrigerated.