Shrimps in Clove Scented Marinade:
Adapted from a recipe by Penelope Casas. Should be prepared at least one day in advance.
Serves 6 or 8

4 tb olive oil
4 cloves (species)
3 cups water
1 cup dry white wine
1 big sliced onion
1 big carrot, scraped and julienned
1 lemon slice
2 tb chopped parsley
2 garlic cloves, very thinly sliced
1/2 tsp thyme
2 bay leaves
2 dashes of Tabasco
Salt and Pepper to taste
3 pounds Jumbo Shrimps in their shells

Bring to a boil all listed ingredients, except shrimps. Simmer for 10 minutes. Add the shrimps and return the liquid to a boil; cook shrimps very briefly, about 3 minutes. Remove the shrimps, cool, shell and devein. Place the shrimps in a big crystal bowl. Bring the cooking liquid again to a boil and cook until reduced by half. Cool and pour over the shrimps. Refrigerate at least 24 hours. Drain the liquid and serve cold with the vegetables in a bed of shredded lettuce. The portions should be small because we don’t want to spoil the guest’s appetite. The rest can be served as a salad for next day's lunch.

Miniature Kabobs
(Banderillas)
Prepare 4 or 5 per guest

Sliced Chorizos, the Spanish kind, very dry, sold in Latin markets
cubes of ham
button mushrooms
stuffed green olives
cubes of red and green bell peppers
onion slices
small cooked artichoke hearts

The vegetables and meats are threaded on toothpicks or small skewers, about 2 to 4 inches long, alternating meat and vegetables. Brush the kabobs with a little olive oil mixed with crushed garlic cloves, paprika and salt and pepper to taste. Grill until golden in color, basting frequently with the marinade.

Small Rolls:

Use the small rolls, with hard crust that are sold in super markets. Plan 2 or 3 per guest.