In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tbs Cajun seasoning, 2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Add the shrimp and toss to coat. Cover and refrigerate for 15–30 minutes.

Prep skewers

If using wooden skewers, soak them in water 20 minutes beforehand to prevent burning. Thread 3–4 shrimp onto each skewer, leaving a little space between pieces for even cooking.

Cook shrimp

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with oil. Grill skewers 2–3 minutes per side, until shrimp are opaque and slightly charred. Remove from heat and rest 2 minutes. Sprinkle chopped parsley over skewers and serve with lemon wedges.

Mini Muffuletta Sliders

Assemble sliders

Preheat oven to 350°F (175°C). Split the mini rolls and brush the cut sides lightly with the melted butter. Place bottom halves on a baking sheet. Layer on equal portions of mortadella, salami and provolone across the 12 sliders.

Add olive salad and bake

Spoon about 1 tablespoon of olive salad onto each assembled bottom (spread thinly so rolls don't get soggy). Cap with top rolls. Bake in the oven 6–8 minutes just until cheese softens and rolls are warmed through. If desired, toast 1–2 minutes under broiler—watch closely to avoid burning.

Finish

Remove from oven, optionally brush tops with a little more melted butter and sprinkle with toasted sesame or poppy seeds. Keep warm until serving.

Creole Remoulade Dipping Sauce

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tbs Creole mustard, 1 tsp hot sauce, 1 tsp Worcestershire, 1 tsp lemon juice, 1/2 tsp paprika, 1/4 tsp garlic powder, 1 thinly sliced scallion, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until ready to serve.

Mini Beignets (Powdered Sugar)

Make batter

In a bowl whisk together 1 cup flour, 2 tsp sugar, 1 tsp baking powder and 1/4 tsp salt. In another bowl mix 1/2 cup milk, 1 beaten egg, 1/2 tsp vanilla and 1 tbs melted butter. Pour wet into dry and stir until just combined; batter should be thick but spoonable. Let rest 5 minutes.

Heat oil & fry

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Use a small cookie scoop or two teaspoons to drop ~1–1.5 inch mounds of batter into the oil, frying in batches to avoid crowding. Fry 2–3 minutes per side until puffed and golden brown.

Drain & dust

Transfer beignets to a paper-towel-lined tray to drain briefly, then immediately toss or dust with powdered sugar. Serve warm.

Garnish & Plating

Arrange 3 shrimp skewers, 4 mini muffuletta sliders and 6 mini beignets on a large platter as a chef selection sampler. Place a small ramekin with Creole remoulade in the center for dipping. Garnish platter with lemon wedges and a sprinkle of chopped parsley. Serve immediately so shrimp and beignets are warm.