• 1/2 c firmly packed dark brown sugar
• 1/2 c Dijon mustard
• 1/3 c minced green onions
• 1/4 c plus 2 tablespoons bourbon
• 1/4 c soy sauce
• 2 teaspoons Worcestershire sauce

Combine all ingredients. Use as a marinade and basting sauce for shrimp or chicken. Yield: 1 1/2 cups (enough for 2 pounds cleaned shrimp).

* We grilled the shrimp, no shell. Really yummy.

Spinach Artichoke Dip*
Serves 6

• 1˝ packages frozen, chopped spinach
• 3 tablespoons olive oil
• 1 14 oz jar artichoke hearts, chopped
• 2 tablespoons chopped garlic
• 1˝ teaspoons salt
• 1 teaspoon white pepper
• ˝ teaspoon Tabasco Sauce
• ˝ cup whipping cream
• 1 heaping cup grated Baby Swiss cheese
• 1 heaping cup Monterey Jack cheese
• Tortilla chips

Thaw spinach in refrigerator or in microwave. Cook in microwave on high for 5 minutes. Drain, pressing out excess water. Heat oil in a large skillet over medium heat. Sauté garlic and artichoke hearts. Add salt, pepper and Tabasco Sauce, stir well. Reduce heat to low and add spinach. Add cream and all but 1/4 cup of each cheese. Stir until mixed and heated through. Pour into serving dish; put the rest of the cheese over the top. Place in hot oven or microwave until cheese is melted. Serve with tortilla chips.

*Adapted from recipe attributed to Mason Jar Restaurant in Houston, Texas.

• 1 cup Hellman's Mayonnaise
• 1 cup grated parmesan cheese
• 1 cup artichoke hearts, mashed

Mix together all ingredients. Pour into tart dish and bake at 350 degrees until lightly browned, about 20 minutes. Serve with Townhouse crackers - they're just the right size!