Ingredients:

•     1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count 
•     Vegetable oil, as needed 
•     1/2 cup wheat flour 
•     1/4 teaspoon salt 
•     2 teaspoons fresh cracked/ground black pepper 
•     1 teaspoon granulated garlic 
•     1/2 teaspoon paprika 
•     1 teaspoon granulated sugar 
•     2 eggs, beaten 
•     1 cup bread crumbs 
•     1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350F. Combine
flour, salt, 1 teaspoon cracked pepper, garlic, paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Ingredients:

•     1/3 cup dry white wine 
•     1 green onion, chopped 
•     2 6-ounce 1-inch-thick skinless salmon fillets 
•     1/4 cup whipping cream 
•     2 teaspoons Dijon mustard 
•     Chopped green onion tops

Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

Ingredients:

•  1/3 cup curry powder 
•  3/4 cup all-purpose flour 
•  1 3/4 teaspoons salt 
•  3 large eggs 
•  1/3 cup heavy cream 
•  1 1/4 cups unsweetened shredded coconut 
•  1 1/2 cups panko (Japanese bread crumbs) 
•  1/4 teaspoon cayenne pepper 
•  1 teaspoon dried dill 
•  1 pound large shrimp (14 to 18 per pound), shelled and deveined 
•  oil for deep-frying

In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.

Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.