Top Drawer Dinner

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Fiery Shrimp Cocktail:

1/4 cup hot pepper sauce, eyeball it (recommended: Tabasco)

1/4 cup ketchup

1 lemon zested and 1/2 lemon juiced

2 ribs celery, from the heart, finely chopped

2 to 3 tablespoons chopped parsley leaves

1 pound small to medium peeled, deveined and cooked shrimp, tails removed

4 pieces leaf lettuce

Creamy Parmesan Spinach:

3 boxes frozen spinach, defrosted

2 (3-ounce) bricks cream cheese

1/2 small white onion, finely chopped

2/3 cup grated Parmesan, 2 rounded handfuls

1 teaspoon coarse black pepper

Steak:

2 large T-bone steaks, about 3 pounds, 1 3/4-inch thick each

Vegetable oil, for drizzling

3 to 4 tablespoons Worcestershire sauce

Salt and pepper

4 slices white toast, buttered and cut from corner to corner

Green Onion Fritters:

Vegetable oil, for frying

1 cup all-in-one pancake mix

1/2 cup water

7 to 8 scallions, cleaned, dried and trimmed of roots, chopped

Pinch cayenne pepper

Salt

Freshly ground black pepper