1. To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs.
2. Remove the dark colored vein.
3. Cook the shrimp for 2 to 3 minutes in boiling water.
4. Drain and cool.
5. Refrigerate until you are ready to serve them.
6. Place the egg yolk and mustard in a blender.
7. Turn on, and drizzle in the oil and lemon juice.
8. Stop the blender and then add in the rest of the ingredients.
9. Blend until combined.
10. Chill the sauce until you are ready to serve.

1. Heat the oil in a frying pan over medium heat.
2. When hot, add the garlic and shrimp.
3. Season with salt, pepper, and red pepper flakes.
4. Cook just 30 seconds on each side until the shrimp turns pink.
5. Remove the shrimp from the pan, and add the wine.
6. Turn the heat up to medium high and cook until it has almost evaporated.
7. Add the tomatoes, and cook until the sauce thickens.
8. Return the shrimp to the pan, add the olives and capers, and cook for another minute.
9. Taste, and adjust seasonings if needed.
10. Add the fresh parsley and butter, and mix well.

Cleaning Squid: To clean the squid, first pull out the tentacles and head. Set these aside. Remove the cartilage that runs down the back, and anything that is inside the tube. Run under cold water. Pull off the two wing pieces, and remove the skin. Slice the cleaned tube into 1 inch rings. Take the tentacles and cut off the head just below the eyes, and discard this. Remove the hard beak inside.

Place the cleaned calamari in the freezer for 5 minutes before cooking. Put 2 inches of oil into a pot, and heat to 375 degrees F. Mix the flour, cornmeal and spices together in a plastic bag. Drop in the calamari and shake well to cover with the coating. Drop the calamari into the hot oil, and cook for just under a minute, until they are golden brown. Drain on paper towels. Serve with your favorite dipping sauces.

Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.

Remove stems from mushrooms; set caps aside and finely chop stems. In skillet, melt 1 tablespoon butter and sauté stems and onions until tender. Add lemon juice, basil, salt, and pepper. Cook until most of liquid has evaporated. Set aside. Brown bratwurst, and add parsley and sautéed stems and onions. Stuff bratwurst mixture into mushroom caps. Combine bread crumbs with cheese and sprinkle over
mushroom caps. Dot each with remaining butter and place into greased baking dish. Bake, uncovered, at 400°F for approximately 20 minutes.