Alix Mayer, Dan Druker, and Karen Druker

These are great for a light dinner with a salad, or make LOVELY appetizers.

• 10 Small, thin lamb chops
• 3/4 pound large raw(20 to #) fresh or thawed shrimp, tail on, which have been marinated in ½ C. melted butter with 2 gloves thinly sliced garlic
• Wooden skewers that have been soaked for 3 hours or more in water

Make a RUB of a mixture of:
1/2 t. of all the spices that start with “c”: cumin, cardamom, cinnamon, and curry. Add just a sprinkle of salt and a dash of the last c: cayenne pepper. Cook 3 minutes on each side. I put this in a plastic bag, throw the chops in, and shake.

Melt butter and add garlic. Skewer the shrimp on wooden skewers.  Brush the shrimp with marinade before grilling two minutes on each side.  Add some great bread and this serves four with a salad.