Schuster $15): SHRIMP SCAMPI GAMBINO-STYLE 2 pounds shrimp (preferably under 15 to a pound) 3 pound (3 sticks) butter, softened 3 shallots, chopped fine 4 cloves garlic, crushed and chopped fine Juice of 1 lemon 2 tablespoons chopped fresh parsley 1 cup plain dry bread crumbs 1 egg yolk 1 teaspoon Accent (optional) 2 teaspoons Red Devil hot sauce Salt and pepper to taste Clean, devein and butterfly shrimp. Place them in large, flat pan. Mix butter, shallots, garlic, lemon juice, parsley, bread crumbs, egg yolk, Accent, hot sauce, and salt and pepper to taste in bowl. Spoon over raw shrimp. Place under broiler for 3 to 5 minutes, checking occasionally so that they do not overcook. Spoon excess melted sauce over shrimp and serve.

Serves 5 (add more shrimp for more people).

SAVOURY STUFFED ARTICHOKES SICILIAN-STYLE 1/3 cup plus 4 teaspoons olive oil (extra-virgin or virgin preferred) 1 cup finely chopped onion 1 cup chopped fresh parsley 1 cup thinly sliced celery 1 large clove garlic, chopped fine 21 cups coarse fresh bread crumbs 1 cup freshly grated Parmesan cheese 1 teaspoon pepper Salt to taste 1 teaspoon crushed dried oregano 2 tablespoons freshly grated Romano cheese 4 medium artichokes Heat 1/3 cup of the oil in a 10-inch frying pan. Add onion, parsley, celery and garlic Cook 5 to 7 minutes (until celery is almost tender). Remove from heat and stir in bread crumbs, Parmesan, pepper, salt, oregano and Romano.

Take each artichoke and cut off stem, leaving flat base. Wash in cold water and drain. Spread leaves, making sure there is space in center for stuffing.

Divide stuffing into 4 portions. Spread leaves on one artichoke and spoon three-fourths of one portion of stuffing into space in center, leaving approximately one-fourth to spread between leaves. Repeat process with each artichoke until all the stuffing is used. Stand artichokes upright in large saucepan containing 1 to 11 inches of water and 1 teaspoon salt. Drizzle 1 teaspoon olive oil over top of artichoke. Cover and cook for approximately 45 minutes, until tender. TO check for tenderness, gently pull one artichoke leaf away. If leaf is removed easily, it's done.

Serves 4.

LEMON GRANITA 1 cup sugar 2 cups water 6 to 7 lemons (enough for 1 cup of juice) Make a syrup by mixing sugar and water in pot, bringing mixture to boil over medium flame, and boiling for 5 minutes. Turn off flame and allow syrup to reach room temperature. Mix with lemon juice and freeze in cups or pony glasses. (Note: the freezing will take about an hour more than ice because of the sugar.) Serves 3.