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Shrimp Scampi

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Ever notice how seafood tastes especially delish when you’re near the beach? It’s not just ’cause it’s freshly caught: A recent study found that listening to ocean sounds like waves while noshing on aquatic eats makes the meal more appetizing.

Fill a large serving bowl with chopped romaine lettuce. Make rows of the following chopped foods on top of the lettuce: tomatoes, hard-boiled eggs, bacon, avocado, and lobster. Sprinkle with minced chives. For salad dressing: whisk two tablespoons Dijon mustard with two tablespoons red wine vinegar until well combined. Slowly whisk in one-third cup extra-virgin olive oil until emulsified. Season with salt and pepper.

Dredge large shrimp in flour, then dip in beaten egg, then toasted coconut flakes. Bake at 400°F for seven or eight minutes until cooked through. Serve with orange marmalade for dipping (microwave jarred marmalade for about 30 seconds to thin it out.)


Place a four-ounce piece of salmon on a sheet of heavy-duty aluminum foil and season with salt and pepper. Top with chopped cherry tomatoes, garlic, capers, and lemon. Wrap the foil around the salmon to create a packet and place it on the grill for about 10 minutes.