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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Sassy Classy Caesar

For a lighter Caesar, forget the bacon bits, the crutons and use a lighter lettuce

such as red or California Mix.

1 egg

1/2 tsp dried mustard

2 cloves garlic

2 tbsp red wine vinegar

2 tbsp lemon juice, freshly squeezed

2 tbsp Dan T's Spiced Cayenne Sauce

1/3 to 1/2 cup extra virgin olive oil

1 cup freshly grated parmesan cheese

18 cups California mix or red leaf lettuce

Combine first six ingredients in a blender and chop for 10 seconds. On mix setting,

add oil in a thin stream. Wash and spin salad greens. In a bowl, combine lettuce, cheese and dressing to taste. Serves 8.

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Fyro Gyros

1 lb boneless pork, cut into ribbons

1/4 cup Dan T's Spiced

1 tbsp olive oil

1 tsp oregano

2 cloves garlic, minced

2 tomatoes, chopped

1/2 peeled cucumber, chopped

1/2 cup red onion, chopped

2/3 cup Tzatziki

Pitas

In a shallow baking dish, mix together Dan T's Spiced, olive oil, oregano, garlic, and pork, then broil for 10 - 12 min. Heat pitas (or flour tortillas) in oven for 3 - 4 minutes. Spread Tzatziki on tortillas, top with pork mixture, chopped vegetables

and drizzle on more Dan T's. Serves 3 - 4.

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Inferno Wings

1 cup Dan T's Spiced

4 lb. chicken wings

4 cups oil for deep frying

1 cup flour

Cut up 4 lb chicken wings. Discard wing tips. In a plastic bag with 1 cup flour, shake 10 wings at a time. In a deep-fryer or suitable deep pot, heat oil on high. When oil is hot but not smoking, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour 1 cup Dan T's Spiced into a bowl and dip wings. Barbecue wings on medium high turning often or bake in the oven till lightly crisp (10 -15 minutes). Serve with chilled blue cheese dressing, celery and carrots. Serves 4.

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