Shrimp

Citrus-marinated seafood: This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. (Noel Barnhurst/TMS Photo)

I like to develop recipes in the summer that require little cooking time yet offer tasty renditions of classic dishes. That way the kitchen stays cool and you can still serve colorful and tasty dishes. Seafood cocktails are one dish that can be cooked and chilled ahead so there are no last minute worries.

This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. I like to combine the briny shrimp with bay scallops, the tiny, sweet variety. Watch carefully when cooking the seafood -- it can overcook quickly, resulting in a rubbery consistency.

If you are serving this dish with cocktails, put out some pretty toothpicks for spearing. The seafood can also be offered as a first course. For convenience, and to save time, ask your fishmonger to peel and devein the shrimp for you. Serve a chilled Sauvignon Blanc or sparkling wine to accompany the seafood.

The Clever Cook Could:

--Spoon the seafood mixture onto endive leaves rather than lettuce.

--Serve the seafood mixture as a luncheon buffet dish along with other salads.

--Present the mixture in a glass bowl set in a larger bowl of crushed ice.

--Serve dollops of the mixture on crostini.

Citrus-Marinated Seafood

Serves 12 to 16 as an appetizer, 8 as a first course.

Marinade:

3/4 cup fresh lemon juice

1 1/4 cups olive oil

2 garlic cloves, minced

1 tablespoon Dijon mustard

Pinch red pepper flakes

Salt and freshly ground black pepper to taste

2 cups water

2 cups dry white wine such as Sauvignon Blanc or Pinot Gris