Recipe Rewind
Here’s another blast from the past. This recipe was taken from Good Housekeeping, Cooking for Company, 1967.

Ingredients
Carrot-Apple Salad, below 6 tomato slices, quartered
Radish Slaw, below 6 pitted ripe olives
Curry-Shrimp Salad, below 6 cooked ham slices, each rolled up 6 radish roses Crisp Crackers

Prepare salads, and radish roses and refrigerate. About 30 minutes before serving:

1. In each of 6 tall goblets or glasses, arrange layer of Carrot-Apple salad, then one of Radish Slaw. Top with quartered tomato slice, then a layer each of Curry-Shrimp Salad.

2. Crown each serving with more Curry-Shrimp Salad and Radish Slaw, then an olive and a reserved shrimp.

3. Now, on each of 6 luncheon plates, center one of the parfait salads. Around each group a ham roll-up, 3 Blue Cheese-Walnut Balls, a radish rose, and a few crackers.

Even better:
Let’s skip the Carrot-Apple Salad, Radish Slaw, and Blue Cheese-Walnut Balls. Instead, just get a couple pounds of Gulf shrimp, heads on. Preheat your gas or charcoal grill and get it very hot. Put about 2 sticks of butter into a food processor with a bunch of basil leaves (reserve a few for garnish), add the juice of 1 lemon, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
Put shrimp on plates and dot with remaining basil butter. Squeeze more lemon over the shrimp and garnish with remaining basil.