ISLAND FAMILY REUNION

Share this family's favorife recipes from their annual beach gathering.

It's easy to eat well in the Low-country. Fresh, local seafood and regional specialties inspire a lot of the dishes at the Drennen family reunion.

Sullivan's Island, South Carolina, has been Betty Drennen's summer vacation spot for generations-a place that inspired some of her fondest childhood memories. "My family has been coming here since the 1930s," she says. To continue this cherished tradition, Betty and her husband, Jerry, take their adult children and all the grandkids every year to the South Carolina coast. "We laugh, play, and eat very well," she adds.

Of course, you don't have to go to the coast to enjoy these family favorites, but it is important to choose fresh seafood. Read on for our Test Kitchens tips, and share these flavorful recipes at your summer gathering. -Shannon Sliter Satterwhite

Shrimp Sullivan's Island

MAKES 18 APPETIZER SERVINGS

PREP: 45 MIN., COOK: 10 MIN., CHILL: 12 HRS.

10 qt. water

2 lemons, cut in half

5 lb. unpeeled, medium-size fresh shrimp

3 medium-size sweet onions, thinly sliced

3 (13.75-oz.) cans quartered artichoke hearts, drained

2 cups olive oil

1 ¾ cups cider vinegar

1 (3.5-oz.) jar capers, undrained

¼ cup Worcestershire sauce

1 tsp. salt

½ to 1 tsp. hot sauce

Garnish: chopped fresh parsley

1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process.

2. Peel shrimp; devein, if desired.

3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.

4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.

BETTY DRENNEN

BIRMINGHAM, ALABAMA

West Indies Salad

MAKES 3 ½ CUPS

PREP: 15 MIN., CHILL: 8 HRS.

This recipe is worth the splurge. It makes a great appetizer for the Drennens' lighter meal, but you can double it for larger main-dish servings too. Saltiness varies with crabmeat and other seafood, so adjust the amount of salt to suit your taste.

1 lb. lump crabmeat, picked

1 medium-size sweet onion, diced

½ cup vegetable oil

1/3 cup cider vinegar

½ cup ice cubes

¾ tsp. salt

½ tsp. pepper

Assorted crackers

Garnish: fresh chopped parsley

1. Toss together first 7 ingredients gently. Cover ahd chill at least 8 hours or up to 48 hours. Serve with assorted crackers, and garnish, if desired. ZEB HARGETT

BIRMINGHAM, ALABAMA

Shrimp Sullivan's Island and West Indies Salad lead to a family evening on the porch. Dry rice holds flickering candles in place in glass jars. Shells also serve as candle bases.

Bacon-Wrapped Scallops

MAKES 12 APPETIZER SERVINGS

PREP: 30 MIN., CHILL: 30 MIN., GRILL: 8 MIN.

3 Tbsp. fresh lime juice

2 Tbsp. chopped fresh cilantro

2 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

Dash hot sauce

½ cup olive oil

4 lb. sea scallops, rinsed and drained (about 48)

24 bacon slices (about 1 lb.), cut in half

Wooden picks

¼ tsp. salt

¼ tsp. pepper

Vegetable cooking spray

1. Combine first 6 ingredients in a small mixing bowl; whisk in olive oil in a slow, steady stream. Place scallops in a zip-top plastic freezer bag; add lime juice mixture. Cover or seal, and chill 30 minutes, turning once. Drain scallops, discarding marinade.

2. Microwave bacon, covered with paper towels, in 4 batches, at HIGH 3 to 4 minutes or until slightly brown. Wrap 1 bacon piece around each scallop, and secure with a wooden pick. Sprinkle evenly with salt and pepper.

3. Coat a cold cooking grate with cooking spray, and place grate on grill over medium-high heat (350° to 400°). Place scallops on grate, and grill, covered with grill lid, 3 to 4 minutes on each side or until bacon is crisp and scallops are done. GREG HAYNES

FAIRHOPE, ALABAMA

Grandchildren Russ and Allie Haynes serve a plate of coveted Bacon-Wrapped Scallops with Dot's Tartar Sauce.

Greek Snapper on the Grill

MAKES 12 SERVINGS

PREP: 15 MIN., GRILL: 15 MIN.

12 (8-02.) snapper or grouper fillets

¼ cup olive oil

1 Tbsp. Greek seasoning

24 (¼-inch-thick) lemon slices

Dot's Tartar Sauce

1. Rub fish fillets with oil; sprinkle evenly with Greek seasoning. Top each fillet with 2 lemon slices.

2. Place a large piece of lightly greased heavy-duty aluminum foil over grill cooking grate. Arrange fish on foil.

3. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes with a fork. Serve with Dot's Tartar Sauce. PRISCILLA CARROLL

OZARK, ALABAMA

Note: For testing purposes only, we used Cavender's Ail-Purpose Greek Seasoning.

Dot's Tartar Sauce

MAKES 1 ½ CUPS

PREP: 10 MIN.

1 cup mayonnaise

2 Tbsp. dill pickle relish

2 Tbsp. drained capers

2 Tbsp. chopped fresh chives

1 Tbsp. chopped fresh tarragon

1 Tbsp. Dijon mustard

2 tsp. fresh lemon juice