These marinated shrimp will make a fine co-star on your buffet. They need to be put together at least 3 hours ahead.

About 40 (for 5 per person) large, cooked shrimp

2 cups vegetable oil

3 tablespoons dried tarragon

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4 garlic cloves, pressed

12 bay leaves

1 cup fresh lemon juice

2 lemons, sliced very thin

2 teaspoons white pepper

2 teaspoons salt

1 large Spanish onion, sliced 1/4 inch thick

In a large bowl, combine all ingredients except shrimp and onion. Mix well to dissolve salt. Add shrimp and onion. Let stand at room temperature for 30 minutes. Remove to a zip-top bag, mix well and refrigerate for 3 hours. Drain liquids before serving.

Swedish meatballs

Let's talk about anchovies. Sure, they're kind of salty, but when cooked, the salty, fishy flavor mellows quite a bit, and helps add a certain je ne sais quoi to these meatballs. You should be able to get anchovy paste at your favorite grocer's.

3 tablespoons butter

1 1/4 cups finely chopped onion

1 1/2 pounds each lean ground beef and ground pork (or get 3 pounds supermarket "meatloaf" mix

2 cups herb seasoned bread crumbs (not Italian)

1 1/2 teaspoons grated lemon peel

5 teaspoons anchovy paste, divided