I had all but forgotten about this recipe. It was brought to mind when I was researching scallop shell images on the internet. Quite by chance, I stumbled upon the web site of Andrei Sherstyuk. I was immediately captivated by his unbelievable, to me, computer art form. I think it is called, something like, Ray Traced Implicit Surfaces.

His ART is truly a FEAST for the eyes.

His crabs, seahorse and snail shell absolutely astounded and captivated my imagination. I instantly envisioned how I could utilize Andrei's art. This recipe, is my tribute to Andrei.

Some years ago, I was trying to decide upon an appetizer course, for an up-coming dinner party. I wanted something NEW and visually provocative. Something that might even STIR table conversation.

Can you IMAGINE the look on my guests faces, when I began serving the appetizer course. A HUSH fell over the dining room. I could just imagine their thoughts; Rita has really "FLIPPED."

What a sigh of relief when I told them, the shells were stuffed with shrimp.

At last, on to the recipe.

• 24 Escargot shells.
• 24 Shrimp-Small to medium, size to fit shells.

• 4 Ounces butter, room temperature.
• 1/2 Tsp. Dry mustard.
• 4 Garlic cloves, minced.
• 2 Tsp. Woosty sauce. [Worcestershire sauce]
• 1/2 Tsp. Salt, or to taste.
• 4 Spring onions, minced.
• 4 Tsp. Parsley, minced.

PREPARATION

1. Clean shrimp. De-vein and remove shells.



2. Boil shrimp in lightly salted water, until just barely pink. Do not over-cook. Drain and plunge into cold water. Remove and drain again. Set aside.



3. Prepare garlic butter. Cream together butter, garlic, mustard, woosty sauce, salt, spring onion and parsley.



4. Place about 1/2 teaspoon garlic butter in each snail shell. Insert shrimp, tail in-ward, into snail shells. Fill remaining space with garlic butter. Shells may be assembled to this stage, tightly wrapped and refrigerated up to one day before baking and serving.



5. About one half hour prior to serving, remove stuffed shells from fridge and place them in traditional baking/serving escargot dishes or 6" oven-proof au-gratin dishes.



6. Preheat oven to 375°F. When oven has heated, place your plated shells into oven and bake for about 10 to 12 minutes. Do not permit butter to brown.



7. Carefully remove from oven and place your baking dishes on individual service plates for presentation.

Serve with crusty French bread for SOPPING-UP the juices. For non-soppers, I like to serve cheese flavored French Gougeres as an accompaniment.

A nice dry, light bodied, white or red wine would compliment this appetizer. As would a brut champagne.

• Use shallots in place of spring onions.



• Replace dry mustard with a few drops of hot pepper sauce.



• Serve in mushroom caps or artichoke bottoms. Sprinkle lightly with bread or cracker crumbs before baking.