From the Kitchen of Brett Broussard

1 rib celery
2 green onions
1 clove garlic
1 tablespoon parsley
2 tablespoons creole mustard
2 tablespoons paprika
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons ketchup
salt and pepper
1 ounce olive oil
1/4 cup vegetable oil

Combine ingredients (except for oil) ina food processor, process until smooth. Slowly drizzle in oil. Chill in refigerator for an hour before using.

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1/2 cup softened unsalted butter
2 tablespoons finely chopped garlic
1 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
18 large oysters, freshly shucked on the half shell
1 ounce grated Parmesan cheese
1 ounce grated Pecorino Romano cheese
2 teaspoons finely chopped parsley
1 tablespoon green onions
Pinch of red chili flakes

Heat a gas or charcoal grill to high heat. In a small saucepan gently melt 1/2 cup of unsalted butter with 2 tablespoons finely chopped garlic, I teaspoon freshly ground black
pepper, and 1 pinch of dried oregano.

Reserve in a small bowl. Place 18 large oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right the grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. In a small bowl, mix together 1 ounce grated Parmesan cheese and 1 ounce of grated Romano cheese.

Top the oysters with the cheese mix and 2 teaspoons of finely chopped parsley. Serve on the
shells immediately

From the Kitchen of Brett Broussard
1 pound shrimp
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire Sauce
14 teaspoons Tabasco Sauce
1/2 teaspoon chopped garlic
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Wash and pat dry shrimp. Add the Manale spice mix (everything after the garlic), garlic,
Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white
wine. Stir together. Cook over high heat until shrimp are done, approximately 10 minutes.
Do not overcook shrimp. Serve the shrimp in a wide soup bowl, and have hard-crust
French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.

From the Kitchen of Brett Broussard
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons dark brown sugar
1 teaspoon yellow mustard
1 tablespoon steen's syrup
1 teaspoon salt
1/2 teaspoon crushed red pepper
Mix everything together to incorporate.

From the Kitchen of Brett Broussard
1/2 pound shrimp
1/3 cup garlic chili sauce or sambal
1/3 cup sweet chili sauce ("Taste of Asia")
1/3 cup mayonnaise
Mix all ingredients together and stir in fried shrimp to coat. Keep mixing a new batch of
sauce for each batch of fried shrimp.