This is a gloriously colored dish. The peas vivid green sets off the bright pink shrimp, the blue-black mussels, the creamy white scallops and the sausage. It may be served on a bed of rice or with steamed corn on the cob.

1 1/2 to 2 lbs. lg. raw shrimp (14 per lb. or 35 per lb.)
Shrimp marinade
1/4 lb. smoked sausage (kielbasa or chorizo)
1 to 1 1/2 lb peas
1/2 lb baby sea scallop
1 lb mussels
6 tbsp. butter

Peel and devein shrimp. Add shrimp to marinade and marinate for 4 hour or overnight. Prick sausage with a fork; blanch in boiling water for 5 minutes to release fat. Cool, slice diagonally in 1/4 inch pieces and set aside. Shell peas, blanch for 1 minute (frozen are fine too) and cool; set aside. Remove side muscle from scallops; set aside. Wash and scrub mussels, removing beards.

When ready to cook, remove shrimp from marinade, heat butter and saute shrimp over high heat until pink on one side, about 3 minutes. Shake the pan occasionally. Turn shrimp; add scallops, sausage and mussels. Saute for 2 to 3 minutes longer, or until the shrimp, scallops and sausage are lightly browned and the mussels have opened. Add the blanched peas during the last minute of cooking. Serve 6.

MARINADE:

1/2 c. olive oil
1/2 c. vegetable oil
1/3 c. lemon juice
2 tbsp. tomato paste
1/2 tsp. hot pepper sauce
1/4 c. chopped parsley
1 tbsp. dried oregano
1/2 tsp. salt
2 tbsp. chopped garlic

Whisk all the ingredients together. Pour over shrimp marinate at least 3 hours.