I am not a cook by most standards, but I do mess around on occasion. I came up with a marinade for grilled shrimp and lobster appetizers for when the family has a big fish cookout after a trip to the Keys a few years back that I'm almost ashamed to admit to.:big grin: I use Captain Morgan's rum (cooking is probably the only legitimate use for this swill) bottled Kikoman teriyaki sauce, a little extra dash of vanilla extract and some powdered ginger. Shameful, but folks love it. Any of you pros have any secret blends of 11 herbs and spices that you would never want your customers to find out about?