Nonna K.

1 LB. RAW SHRIMP, CHOPPED 1/2 CUP FRESH LIME JUICE (OR MORE AS NEEDED TO SUBMERGE 2 TOMATOES, DICED 1/4 CUP RED ONION, DICED 2 TSP. JALAPENOS, DICED 1/4 CILANTRO, CHOPPED 2 AVOCADOES, DICED SALT AND PEPPER TO TASTE TOSTADAS: CORN TORTILLAS OIL SPRAY AIR FRY AT 375 FOR 5 MINUTES  CLEAN AND CHOP THE SHRIMP  COVER THE SHRIMP WITH THE LIME JUICE, PUT IN THE REFRIGERATOR FOR AT LEAST ONE  HOUR OR UNTIL THEY TURN COLOUR. ADD THE TOMATES, ONION, JALAPENOS, CILANTRO AND AVOCADOS AND PUT IN THE REFRIGERATOR FOR AT LEAST 1/2 HOURS. SALT AND PEPPER TO TASTE SERVE OVER THE TOSTADAS.

  2 large Yukon gold potatoes, cut into 1-inch chunks 2 tablespoons extra-virgin olive oil 1 medium onion, sliced 4 cloves garlic, sliced 1/2 teaspoon paprika Pinch of allspice Pinch of cayenne pepper Kosher salt 1 14.5-ounce can diced tomatoes 2 1/4 pounds mussels, scrubbed 2/3 cup halved pitted green olives 1/2 cup roughly chopped fresh parsley Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain. Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are t...

1/4 Cup Olive Oil 1 Lb. Large Raw Shrimp, Peeled and Deveined 3 Cloves Garlic, Crushed 2 Tbsp. Lemon Juice 1/2 tsp. Salt 1/2 tsp. Paprika Black Pepper 2 Tbsp. fine chopped fresh parsley Heat oil in large skillet over medium high heat.  Add shrimp and garlic, cook and stir for about 4-5 minutes, until shrimp are pink and opaque Add Lemon Juice, Salt, Paprika and Black Pepper. Cook and stir for about a minutes.  Remove from heat and discard the garlic.  Sprinkle with the parsley.

2 Tbsp. chopped fresh basil Juice of one Lime 1 Tbsp. plus 1 tsp. Olive oil, divided 1 tsp. Soy Sauce 1 Clove Garlic, minced 1/8 tsp. red pepper flakes 1 Lb. Sea Scallops Whisk Basil, Lime Juice, 1 tsp. Oil, soy sauce, garlic and red pepper in a shallow bowl until well blended.  Add Scallops and turn to coat.  Cover and marinate in refrigerator for at least 30 minutes. Heat remaining 1 Tbsp. oil in a large non-stick skillet over medium-high heat.  Add scallops and cook about 3 minutes per side or until scallops are opaque.