1 lb. fresh shrimp
1 1/2 c. of Zesty Italian dressing
1 9 inch pie shell
2 tbsp. butter
1/4 c. green onions chopped
1/4 c. celery chopped
1/4 c. bell pepper
1 c. fresh mushrooms sliced
1 egg beaten
1/4 c. mayonnaise
1 tbsp. lemon juice
1/8 tsp. Tabasco sauce
1/4 c. Parmesan cheese
1 can white crabmeat
1 1/4 c. sharp cheddar cheese grated

Steam shrimp half the normal time since they will cook more in the quiche. Peel shrimp and marinate half the shrimp in the dressing. Prick pie shell and bake at 400°F for 5 to 7 minutes. Melt the butter in a skillet and sauté green onion, celery and mushrooms. In a separate bowl, beat egg with whisk. Add mayonnaise, lemon juice, Tabasco sauce, Parmesan cheese and crabmeat. Then add 1 cup of the cheddar cheese, the plain shrimp, and the sautéed mixture. Drain marinating shrimp with a slotted spoon and add them to the mixture. Pour into the baked pie shell and bake at 350°F for 20 minutes. Add remaining cheddar cheese on top and bake an additional 10 minutes.