Barry Drude's Shrimp with Garlic and Strawberry Wonder Cake

Shrimp with Garlic

1 pound fresh, large shrimp cleaned (peeled if desired)

6 ounces olive oil 2-3 dried red peppers, of preferred heat level

5-6 large cloves garlic

Italian or French bread

Inspect and wash shrimp. Place olive oil in skillet and heat to medium-low. Add peppers and let infuse oil for 5-10 minutes. Lightly crush cloves, enough to remove skins and crack the flesh; add to oil and raise temperature to medium-high, but be careful not to burn garlic.

When garlic begins to brown, add shrimp and keep heat high enough to keep shrimp sizzling for 2-3 minutes. Remove from heat. Place in casserole dish or place skillet on table and have guests take shrimp directly from dish. Use bread to dip in oil.

Source: Barry Drude, who found this recipe in Nerja, Spain.

Strawberry Wonder Cake

2 quarts fresh strawberries

 Sugar and water for glaze

 2-3 blocks cream cheese, softened (can be regular or light)

 1 can Eagle Brand sweetened condensed milk  Dash of vanilla extract

 2 containers whipped topping (vanilla or extra thick, or 1 of each)

 2 angel food cakes

Slice strawberries and place in bowl. Bring 8 ounces water to boil. As water boils, add several ounces sugar and stir as sugar dissolves. Add as much or little as you like. Pour water/sugar over sliced berries. Stir and place in refrigerator. In large bowl, mix softened cream cheese and condensed milk until smooth. Add vanilla extract and stir. Add whipped topping and stir lightly.

Tear angel food cakes into small pieces and add to bowl. Mix cake and wet ingredients until combined. Spoon into serving dish. Can be served immediately or kept chilled for later.

To serve, pile the strawberries onto the “wonder cake.” (It’s called that because people always wonder what it is.) Pour a little of the glaze over the berries as well. Spoon servings onto dishes.

Note Recipe can be adjusted for size.

Source: Barry Drude from his Great-Aunt Helen Ott in Ponchatoula, La.