Lemon Shrimp
	125ml/ 4 ounces extra virgin olive oil
	2 whole garlic cloves
	2 shallots, chopped
	6 medium size fresh shrimp, peeled and deveined
	125 ml/ 4 ounces fresh lemon juice
	60 ml/ 2 ounces white wine
	250 grams/ ½ pound arugula, cleaned and chilled

        Heat the olive oil in a pan and sauté the shallots, parsley and whole garlic for 2 minutes. Then add the shrimp and remove the garlic before it browns. When the shrimp have just turned pink, turn up the heat and add the wine. After 1 minute add the lemon juice, stir well and remove from the heat. Cover and keep warm.

Shellfish Gratin
	6 large mussels
	6 large clams
	6 small oysters
	125 grams/ 4 ounces breadcrumbs
	60 grams/ 2 ounces parsley, chopped very fine
	4 cloves garlic, finely chopped
	60 grams/ 4 tablespoons softened butter
	125 ml/ 4 ounces olive oil
	15 grams/ 1 tablespoon oregano
	salt and pepper to taste

        Thoroughly clean the mussels, clams and oysters. Open them and carefully loosen the meat from the shells. Set aside on ice or in the refrigerator until ready
to use.

        Place the rest of the ingredients in a small bowl and mix well with a wooden spoon, until the mixture has the consistency of a chunky sauce.

        Put the opened mussels, clams and oysters on a baking sheet. Fill each one with the breadcrumb mixture. Place the baking sheet in a preheated 400-degree oven, and bake for 8 minutes or under a broiler until browned.

       Place a handful of the arugula on two large dinner plates. Spoon the warm shrimp mixture onto the arugula. Then arrange the shellfish around the arugula. Spoon some of the liquid from the shrimp over all.