BROILED SHRIMP SKEWERS

24 large shrimp, peeled and deveined

4 tablespoons olive oil

3 tablespoons chopped fresh parsley

3 medium cloves garlic minced

salt and freshly ground black pepper

lemon wedges to serve

Rinse the shrimp in cold water and pat dry with paper towels. In a bowl, combine the olive oil, parsley, garlic, salt and pepper to season. Toss the shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in the refrigerator. Thread 6 of the shrimp onto each of the four wood or metal skewers, through the shrimp tails front to back, so that the tails are curled and firmly held in place. Place the skewers on the bake/broil pan assembly. BROIL for 3 minutes on each side or until the shrimp become pink. Serve with lemon wedges.

Yield 4 servings

TORTILLA CRISPS

2 tablespoons hot water

1 teaspoon vanilla

3 tablespoons sugar

2 teaspoons ground cinnamon

8 6-inch diameter flour tortillas vegetable cooking spray

Combine water and vanilla. In a separate bowl, combine sugar and cinnamon. Spray one side of tortilla with vegetable oil. Place on the bake/broil pan and broil 2-5 minutes, or until brown. Turn and spray tortilla with vegetable oil, brush with vanilla mixture, sprinkle with cinnamon and sugar. BROIL 2-5 minutes or until brown and crisp.

Turn this into a Buñuelo: Top with vanilla ice cream and lace with honey. Olé!

Yield 4 servings

18