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10-inch cast iron skillet over medium heat. Add the smoked paprika, brown sugar, oregano, and sea salt. Stir until well blended, 2 to 3 minutes. Add the shrimp and turn several times with a spatula. Add the lemon zest and besar and cook until shrimp are pink all the way through, about 5 minutes. Add the lemon juice and sriracha sauce, and serve warm in the skillet.
4 tablespoons unsalted butter
2 teaspoons smoked paprika
2 tablespoons brown sugar
½ teaspoon dried oregano
1 teaspoon sea salt
1 pound shrimp (16 to 20 per pound), shelled, well drained, and patted dry
1 teaspoon freshly grated lemon zest
1 teaspoon besar spice blend (optional)
1 tablespoon freshly squeezed lemon juice
Dash of sriracha or other hot sauce

albacore tuna cakes with lemon parsley sauce
    These are a great and inexpensive alternative to crab cakes. Dolphin-safe, albacore white tuna packed in water is our favorite. You can also add 1 tablespoon capers for a nice pickled flavor. Pass around a basket of lightly grilled rustic bread.
       
    MAKES 10 CAKES
    •   Preheat the oven to 250°F.
    •   To prepare the cakes, in a large bowl, crumble the tuna into small pieces. Add the mayonnaise and mix. Add the egg, lemon zest and juice, saltines, pickle, paprika, cumin, mustard, Worcestershire, goat cheese, and pepper, and mix well. Form ¼ cup of the mixture into a ball, then flatten into a disk or cake and place on a baking sheet.
    •   Heat 2 tablespoons of the vegetable oil in a 10- or 12-inch cast iron skillet over medium-high heat. Cover a cooling rack with layers of paper towels to drain the cakes. Add 5 cakes, without crowding, to the pan.
    •   Cook until golden brown, about 5 minutes on each side, turning the cakes with a spatula. If the pan starts to smoke, turn the heat down to medium. Transfer from the pan to the paper towels, then place on a baking sheet and put in the oven to keep warm. Add the remaining 2 tablespoons oil to the pan and cook the rest of the cakes. Dress the greens and arrange on individual plates. Place one or two cakes on each bed of greens.
    •   To prepare the sauce, combine the mayonnaise or aioli with the parsley and paprika until smooth. Place 1 teaspoon of the aioli on each cake and serve.
CAKES
2 (7-ounce) cans albacore tuna, drained
¼ cup mayonnaise
1 large egg, beaten
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
8 saltine squares, crushed
1 dill pickle, finely chopped
½ teaspoon smoked paprika or regular paprika
½ teaspoon ground cumin
2 teaspoons prepared Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup goat cheese, crumbled
¼ teaspoon freshly ground black pepper
4 tablespoons vegetable oil, for cooking
Salad greens, for serving
Light citrus dressing, for serving
LEMON PARSLEY SAUCE
4 tablespoons mayonnaise or Lemon Aioli (recipe follows)
1 tablespoon chopped parsley
½ teaspoon smoked paprika
     lemon aioli 
    When making aioli, be careful not to over-whisk it or the mixture will separate. However, if this happens, you can beat another egg yolk in a separate bowl, pour in the separated aioli, and carefully whisk to combine.
       
    MAKES ABOUT 1 CUP
    •   Using a mortar and pestle, crush the garlic and salt into a paste. Transfer to a medium-sized glass or other nonreactive bowl. Add the egg yolk and whisk well. Stir in the water and lemon juice. Gradually whisk in the olive oil 1 tablespoon at a time, stirring after each addition, until you have incorporated about ⅔ cup. Whisking constantly, drizzle the remaining olive oil into the aioli in a very slow stream. If the aioli is too thick, add another teaspoon of water and stir to combine. Taste for seasoning and adjust if necessary.
2 cloves garlic
¼ teaspoon salt
1 egg yolk
1 teaspoon water
1 tablespoon freshly squeezed lemon juice
1¼ cups extra-virgin olive oil

mushroom duxelles and goat cheese crostini
    We have always loved the simplicity of sautéed mushrooms on toast. The goat cheese with the