1. Heat oven to 425 degrees F. Unroll the pizza dough onto a lightly floured surface. Roll into a 13-1/2x9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on a lightly greased cookie sheet. If desired, fold over about 1/2 inch of dough on each edge; press with a fork. Bake for 4 to 5 minutes or until lightly browned.

2. Place three or four tomato slices on each square. Top each with four to six pieces of shrimp. Sprinkle with oregano and crushed red pepper. Sprinkle with cheese. Bake 5 to 6 minutes more or until cheese melts.

Serves 6

1. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.

2. Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.

3. Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.

Instead of the usual butter and garlic on toasted bread slices, these are topped with a lemony shrimp-and-crabmeat mixture.

This Italian-inspired appetizer is so tasty you'll have to remind your guests to save room for the meal.

1. Drain clams, reserving liquid. Add milk to liquid to equal 2/3 cup. Mix flour, cornmeal, baking powder, and salt. Combine the milk mixture, clams, and egg. Stir into the dry ingredients just until moistened.
2. Carefully drop by tablespoon into deep, hot fat (365 degrees F). Fry 5 or 6 fritters at a time about 2 minutes or until golden brown. Serve immediatly with cocktail sauce, if desired. Makes 6 to 8 appetizer servings.

Stir together all ingredients in a bowl until well blended. Cover and chill. Servewith stone crab claws.

Combine bread crumbs and butter and press into bottoms of four (4-inch) spring form pans. Beat cream cheese, 1 cup sour cream and goat cheese until smooth. Blend eggs in one at a time. Stir in oregano, thyme and peppers, pour mixture into pans. Bake at 325? F for 30 minutes. Cool, then cover and chill. When ready to serve chop all but 12 shrimp. Mix chopped shrimp with remaining sour cream and top cakes; remove from pans, garnish with remaining shrimp. Serve with cut vegetables and hard bread or crackers.

Yield: 15-18 appetizers

Thaw shrimp if frozen, rinse and set aside to drain. Measure ½ cup of flour and set aside. Combine remaining 1 ½ cups flour, milk, baking powder, curry and salt, mix well. Place reserved flour and shredded coconut in separate shallow pans. Dredge shrimp in flour, dip in batter, then roll in coconut. Deep fry in hot oil at 350 F , until coconut is golden brown. Drain on absorbent paper, then transfer to warm tray. Serve hot with sweet and sour sauce.

Yield: 6 servings