Zeus' Shrimp* & Sun Dried Tomatoes

With pita cut into triangles, this makes a tantalizing appetizer with lordly Greek overtones, fit for a god or a guest. Served on rice, it makes a spectacular main course.

1 tsp dried mustard

2 cloves minced garlic

2 tbsp chopped fresh basil or 1/2 tsp dried

2 tbsp chopped fresh oregano or 1/2 tsp dried

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup Dan T's Spiced

1 lb large deveined shrimp *or 1 lb scallops or deboned chicken breasts

1/4 cup chopped black kalamata olives

1/4 cup chopped sun dried tomatoes

1/2 cup crumbled Greek feta cheese

about 8 pitas, cut into triangles

Combine first 7 ingredients and marinate shrimp for 20 minutes. Grill or broil shrimp until just cooked 4 - 5 minutes, turning once and reserving marinade. Bring marinade to a boil, add remaining ingredients, then simmer 2 - 3 minutes until cheese starts to melt. Toss sauce with shrimp and serve surrounded with pita. Serves 4.

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Raspberry Smoked Salmon

2 - 3 lb salmon fillet

1/2 cup red onion, chopped

1/2 cup Dan T's Raspberry Chipotle

Preheat barbecue or oven on medium high. Lie salmon fillet skin side down on a large sheet of tin-foil. Pour Raspberry Chipotle on fillet to cover and sprinkle with onion. Fold foil over to seal. Barbecue or bake for 8-12 minutes. Remove from grill and slide a spatula between fish and skin to remove tin foil and skin. Serve with a green salad, steamed carrots and rice.

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Orange Roughian -Pretty broad shoulders for a fish

1 1/2 tsp grated orange zest

1/2 cup Dan T's Three Pepper

1/3 cup orange juice

1 tbsp lemon juice

1/2 tsp chili powder

1 cup corn

2 orange roughy, sole or snapper fillets

Combine first five ingredients and mix well. Add fish, cover and marinate for 20 minutes. Grill or broil fish, until just cooked 4 - 5 minutes. Bring remaining marinade to a boil, add corn then simmer for 3 minutes. Serve with fillets.

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Sultry Salsa & Salmon - Salmon bathed in a steamy mix of fruit

1/3 cup each of chopped apple, pear and peach or mango

1/3 cup Dan T's Honey Mustard

3 tbsp chopped fresh dill

3 tbsp chopped red onion

2 tsp lemon juice

2 salmon steaks

Combine all ingredients except salmon and refrigerate. Coat salmon with extra Honey Mustard and broil or grill until just done, about 4 - 5 minutes. Serve with Sultry Salsa.

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