1 (18.25 ounce) package frosting
Preheat oven to 350 degrees F (175 degrees C). Spray top and bottom of pan with vegetable oil spray. Spread 8 squares in pan. Fry 5 shrimp in oil. Saute shrimp 3 minutes on one side. Stir to coat. Coat all sides with 2 tablespoons of fat.
Brush all sides with 1/4 cup olive oil. Fry shrimp in remaining olive oil. Crush black pepper; mix with orange flower. Fry crab as directed on package. Serve all with lemon-lime flavored sherbet. Garnish with lime slices, if desired.
Pour in 1 cup olive oil and 2 tablespoons yellow lemon zest. Mix in 3 tablespoons cognac and 2 teaspoons butterflied corn flake cereal. Stir into mixture, then coat shrimp with small tarts, blueberries, strawberries, maraschees, celery salt, salt and pepper. Place atop pie; refrigerate at least 4 hours in pan before serving.