SEAFOOD MENU
Garlic-Shrimp Pasta
Garden salad with Creamy Ranch Dressing
Tangerine Ambrosia

GARLIC-SHRIMP PASTA serves 12
2 lbs of angel hair pasta (or whatever you prefer)
2 lbs of shrimp, cooked and peeled
8 cloves of garlic, minced
3 Tbsp butter
2 jars alfredo sauce
4 Tbsp lime juice
8 oz finely shredded mozarella cheese

Cut shrimp in small bite size pieces. Heat butter in skillet and add garlic. Sautee till lightly browned. Add the lime juice and alfredo sauce. Stir to combine and heat through, being careful not to boil it. Add shrimp and heat.
Cook pasta. Drain and toss with shrimp sauce.
Top with shredded mozarella.

TANGERINE AMBROSIA
8 Tangerine (or tangelos), peeled
1 cup tangerine juice (or oj)
4 bananas, peeled and sliced
2 cups pineapple tidbits
1/4 cup grated coconut
maraschino cherries (optional)

Cut tangerine slices in quarters. Add juice, banana slices, and pineapple. Toss gently. Cover and chill at least 2 hours.
Top with coconut and a maraschino cherry :)