by Guerry Norwood

1 Tbs. Cayenne Pepper

1/6 tsp. Black Pepper

1/6 tsp. Salt

1 Tbs. Gumbo File

1/2 Tbs. Thyme Leaves (crushed)

1/2 Tbs. Oregano Leaves (crushed)

1/4 Tbs. Caraway Seeds

6 Cloves of Garlic (crushed & peeled)

1 Stick of Butter

2 tsp. Worcestershire Sauce

1 Can of Beer (room temperature)

2 Large Cans of Tomatoes (coarsely diced)

1 Loaf of French Bread

2 Pounds of Fresh Georgia Shrimp (deveined and shelled)

Clean and devein shrimp under cold running water. Drain well and set aside. In small bowl combine all of the seasonings. In a large skillet, combine the butter, garlic, Worcestershire and seasonings. Mix in the skillet and heat over high heat. When the butter is melted, add the tomato and then the shrimp. When mixture comes to a boil, cook for two minutes stirring evenly. Add the beer, stir and cover. Cook for one minute longer. Remove from heat and cover. Cook the French bread until crispy. Use bread to dip in sauce.

Made famous at Cargo Portside Grill and borrowed by Coastal Kitchen, created by Nancy Usher.

Serves 2

1/2 cup chilled heavy whipping cream
2 Tablespoons powdered sugar
Shaved dark chocolate curls for garnish
6 tablespoons vodka
6 tablespoons Kahlua or other coffee liquor
1/2 cup freshly brewed espresso, chilled
Ice cubes

Whisk cream and powdered sugar in medium bowl just until thickened; set aside. Place vodka, Kahlua, and chilled espresso in cocktail shaker with ice; shake well. Strain into 2 Martini glasses. Spoon sweetened whipped cream atop Martinis, garnish with chocolate curls and serve.