Ingredients:

1-1/2 pounds jumbo shrimp (16-20 count), shells peeled, tails left on

2 cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

Cocktail Sauce:

1/2 cup tomato ketchup

1/2 cup chili sauce

1/2 teaspoon finely chopped fresh jalapeño

3 tablespoons prepared horseradish

1 tablespoon fresh lemon juice

1/8 teaspoon kosher salt

Directions:

Heat the oven to 450 degrees. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail.

To make the cocktail sauce put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed.

Ingredients:

The Baked Salmon:

4 salmon fillets

1 tablespoons olive oil

2 teaspoons garlic powder

4 tablespoons Italian seasoned breadcrumbs

2 tablespoons parmesan cheese

1 teaspoon Old Bay

The Dill Sauce:

1 cup sour cream

1/4 cup mayonnaise

1/2 salt

1/4 teaspoon pepper

1 tablespoon dried dill weed

1 teaspoon lemon juice

Directions:

Preheat oven to 375 degrees.

Spray Pam on the bottom of a 9×9-inch glass baking dish. Pat dry the fillets and coat them with olive oil and sprinkle on the Old Bay. Dredge the fillets in the breadcrumb/garlic/cheese mixture. Bake for approximately 18 to 20 minutes making sure not to over bake.

For the dill sauce mix all ingredients and chill. Prepare 2 hours before serving so flavors can build.