Skyline tobacco outlet

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.

* If chicken tenders are not available, purchase chicken breasts and cut into strips.
Rinse chicken; pat dry. Place in 8-inch square glass baking dish.
Combine salt, parsley, sage and thyme. Sprinkle over chicken. Toss to coat.
Heat oil in deep skillet on medium heat.
Combine muffin mix, onion and basil in small bowl. Add milk. Stir until well blended. Coat chicken with batter.
Drop pieces, 4 at a time, into hot oil. Fry for 2 minutes. Turn. Fry for 1 to 2 minutes or until no longer pink in center. Place on paper-towel lined plate. Keep warm until all chicken is fried.
Serve warm with dipping sauce.

Preheat oven to 450ºF.
Put Crisco, water, and salt into a saucepan and bring to a rolling boil.
Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets.
Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 10 minutes. Cool.

For Chicken Salad Filling, combine all ingredients.
Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops.