1 4-oz. pkg. refrigerated crescent roll dough

              1 container (about 4 oz.) garlic & herb cheese such as Rondele or Boursin

              4 oz. cooked & peeled shrimp, finely chopped

              1 red delicious apple, cut into thin wedges

              1 firm, ripe pear, cut into thin wedges

Open package of dough and unroll on a baking sheet. Separate the two rectangles of dough (do not separate triangles) and lay side by side just barely overlapping; gently press edges together.

Scoop cheese in a pile in the center of the dough, then press shrimp over and into cheese. Bring the four corners of dough together on top; pinch edges together to seal package.

Bake in a 425° oven until dough is nicely browned, about 12 minutes. Transfer to a platter and surround with apple and pear wedges. To eat, cut into the cheese package with a knife and scoop mixture onto pieces of fruit.

                       2 egg yolks

                       1/2 cup milk

                       1-1/2 cups sifted flour

                       1 TBL. baking powder

                       3/4 tsp. salt

                       1/4 tsp. ground white pepper

                       2 tsps. Worcestershire sauce

                       1 TBL. dijon mustard

                       1/4 tsp. paprika

                       2 TBLS. chopped parsley

                       1/2 cup fresh white bread crumbs

                       2 TBLS. finely minced onion, cooked

                       2 TBLS. finely minced green pepper, cooked

                       1 cup cooked, chopped shrimp, cooled

                       2 egg whites, stiffly beaten

Optional ingredients:

1/4 cup creamed-style corn, drained

2 TBLS. Old Bay seasoning

Beat the egg yolks until light; then add the milk, sifted flour, baking powder, salt, white pepper and paprika. Mix with a few swift strokes.

Fold in the remaining ingredients, taste for seasonings and adjust as you like. 

Refrigerate the mixture for 30 minutes, then deep fry by placing golf ball sized nuggets in 375° oil.

              GRILLED PEPPER SHRIMP WRAP

                                 FROM: www.cdkitchen.com

                        1/2 lb. cooked shrimp

                        2 TBLS. red pepper, julienned

                        2 TBLS. green pepper, julienned

                        2 TBLS. onion, julienned

                        2 TBLS. green onion, chopped

                        1 tsp. olive oil

                        6 flour tortillas

Grill all vegetables except green onion. Toss all with shrimp and olive oil. Wrap in tortillas and serve.

May garnish with shredded lettuce, black olives or chopped tomatoes.