Spicy shrimp dish from the mysterious Easter Island off the coast of Chile.  Make sure to make plenty of this appetizer to appease your ravenous guests!
 
21-25 Count Shrimp (1 lb)                                       Oregano
5 Cloves Garlic, chopped                                         Parsley
2 tbsp pimenton (paprika as a substitute)        Red Chili Pepper, chopped
Olive Oil

In medium pan, saute garlic in the olive oil until brown.
Add shrimp, pimenton/paprika and red pepper.
Cook 5 to 10 minutes until shrimp turn red, but make sure you DO NOT dry them out (naughty, naughty).
Take the pan off the heat and let it sit uncovered for an additional two minutes.
Sprinkle oregano and parsley on the finished dish.

Pro Tip: Use warm focaccia bread to soak up the remaining sauce.  You will not be disappointed.

Not your mother's hash browns.  Just a perfect appetizer or side dish to satiate your appetite.

1 lb black eyed peas (not the shitty band)       water
1 chopped onion                                                         salt and pepper
hot pepper sauce                                                        oil
1/4-1/2 Cup Flour (variable)

Allow the peas to soak in water overnight. 
De-skin the peas and place in a separate container.  Blend the peas and onion with water until it forms a thick paste. 
Add flour, hot sauce, salt, and pepper to mixture and continue to blend. 
Fill a frying pan with one inch of oil. 
Using a spoon, gently dollop the paste into the pan, allowing it to fry until golden brown.  Note: allow oil to heat before adding mixture.

Combine with Spicy Andalusian Sauce for Senegalese fireworks.

Serve as an appetizer and everyone will love you

10 Baby portobello mushrooms
Feta Cheese
Bacon
Basil
Salt & Pepper
Caribbean jerk sauce

Remove stalks from caps
Cook Bacon in pan with Caribbean jerk sauce
Crumble bacon over feta in bowl, add small amount of bacon grease
Mix basil, salt and pepper with feta
Fill caps with feta mix
Arrange on baking sheet and bake for 15-20 minutes

Appetizer that gets its name from its wrinkly nature.

Ingredients:
Potatoes (varied)
Salt

Directions:
Boil potatoes with salt in a large, covered pot filled halfway with water for 20 minutes or until softened.  Drain and sprinkle with salt to provide the "arrugadas" look to the potatoes.

Note: Pair with Mojo Rojo (recipe coming) for the ultimate appetizer reward.