Savor the Moment : Entertaining Without Reservations

This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo, and in a beautiful dining room. Cooking enthusiasts will enjoy both the quick and easy selections as well as the gourmet creations that are worth the time and effort. In addition to being a first-class cookbook, Savor the Moment is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects.

Shrimp with Cajun Remoulade Sauce Piquant marinated and grilled shrimp is a lovely start to any barbecue. Remoulade Sauce 1/2 cup mayonnaise
1 Tbsp. lemon juice
2 tsp. minced garlic
2 tsp. minced shallot
1 Tbsp. minced cilantro
1 Tbsp. minced parsley
1 Tbsp. minced chives
1/2 hard-cooked egg, chopped
1 Tbsp. chopped capers
1 to 2 tsp. Cajun seasoning
Cayenne, salt and pepper to taste

Shrimp 3 garlic cloves, chopped
2 tsp. lime juice
2 Tbsp. minced basil
salt and pepper to taste
vegetable oil
1 to 2 pounds large uncooked shrimp, peeled

For the sauce, combine the mayonnaise, lemon juice, garlic, shallot, cilantro, parsley, chives, egg, capers, Cajun seasoning, cayenne, salt and pepper in a bowl and mix well.

For the shrimp, combine the garlic, shallots, lime juice, basil, salt and pepper in a shallow dish. Add enough oil to coat the shrimp and mix well.

Add the shrimp, stirring to coat well. Marinate in the refrigerator for 3 hours or longer; drain.

Grill the shrimp until opaque and pink. Serve with the sauce.

Serves four to eight