COOK`S CORNER : SHRIMP, DESSERTS WILL WOW GUESTS.

Byline: MARGE POWERS

I'm in the mood and have been doing some summer entertaining. In planning my menus, I recently came across three recipes that gave me some ideas - and thought you'd like to add them to your repertoire, too. The barbecue basil shrimp recipe, which has been around for years, came from Don Shula's Steak House in Florida. The recipe can be made in any quantity needed as an appetizer, or even served as an entree. Just use your favorite thick barbecue sauce for the shrimp.

The other two recipes are refreshing desserts. The Tortoni is a rich frozen Italian dessert from ``The Proof of the Pudding'' a booklet published by General Foods in 1965. Try sprinkling the top of it with toasted nuts, coconut or amaretti cookies.

Pineapple Frost Whipped Pie has been around in one form or another for the past 50 years. This dessert also can be served in parfait glasses, if you don't like a pie shell.

Get ready for some great eating.

DON SHULA'S STEAK HOUSE FAMOUS BARBECUE BASIL SHRIMP

SHRIMP:

8 large shrimp, peeled and deveined

8 fresh basil leaves

4 strips smoked bacon, cut in half

8 toothpicks, soaked in water

1/4 cup clarified butter (optional)

SAUCE:

1 cup quality thick barbecue sauce

1 tablespoon ground horseradish 

1 tablespoon honey

1 tablespoon coarsely ground black pepper 

GARNISH:

Lemon wedges

Fresh parsley

For Shrimp, take each shrimp and place 1 fresh basil leaf around it. Carefully wrap each shrimp with 1/2 piece of bacon and secure with a toothpick.

Brush shrimp with clarified butter. Place prepared shrimp on a flat baking sheet.

Bake in preheated 375-degree oven 8 to 10 minutes, turning each shrimp once. Under preheated broiler, let shrimp brown an additional 3 to 4 minutes. Remove from heat.

For Sauce, combine barbecue sauce, horseradish, honey and black pepper in a blender or food processor. Process 1 minute.

To serve, place hot cooked shrimp in a bowl and lightly toss with sauce.

Serve sauce on side. Serve garnished with lemon wedges and a sprinkling of parsley. Makes 2 appetizers.

TORTONI

1 cup milk

1 cup whipping cream

2 tablespoons sugar

1/4 teaspoon almond extract

1 package (4-serving size) INSTANT pudding and pie filling mix (suggested flavors are vanilla, coconut cream, chocolate OR chocolate fudge)

1/3 cup macaroon OR vanilla wafer crumbs

Into a mixer bowl, combine milk and cream. Add sugar, almond extract and pudding mix. Mix slowly until just blended, 1 to 2 minutes.

Pour into 5 (5-ounce) souffle OR paper cups. Let stand about 3 minutes. Sprinkle with crumbs.

Freeze until firm, at least 4 hours or overnight. Let stand at room temperature 15 minutes before serving. Makes 5 servings.

PINEAPPLE FROST WHIPPED PIE

1 1/4 cups canned crushed pineapple

1 package (4-serving size) lemon flavor gelatin 

3/4 to 1 cup sugar OR to taste, depending on sweetness of fruit

1 cup evaporated milk, chilled, preferably overnight

1 tablespoon lemon juice

1 baked pie shell

In a saucepan, bring pineapple to a boil. Then stir in gelatin until dissolved. Mix in sugar and chill until almost stiff.

Pour evaporated milk into a refrigerator tray and freeze until soft crystals form around outside edges, 15 to 20 minutes. Whip evaporated milk until it stands in stiff peaks. Fold in lemon juice.

Pour on top of chilled gelatin mixture. Beat in slowly with a rotary beater or electric mixer at low speed.

Pour into baked pie shell. Chill at least 1 hour. Makes 8 servings.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I have lost my recipe for sherried fig bread made with fresh figs. Since my figs are getting ripe, does anyone have a recipe.

- Elizabeth M. Zugelter

North Hollywood