Get the latest Briny flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/briny The breakfast of Champions...I imagine Rocky downing this. Actually it makes for a great starter with a light meal to follow. http://www.grouprecipes.com/99965/bracing-fortifying-oyster-consomme.html Incendiary hot and divinely addictive, these island style shrimp will ROCK your party. Both elegant and rustic, the bold flavors are not for the faint of heart. http://www.grouprecipes.com/91833/jamaican-hot-pepper-shrimp.html Tortilla pinwheels with a kick! The olives and green onion give an interesting texture and added flavour. These are quick and easy and make a wonderful addition to an appetizer plate or placed in a lunchbox along side a salad for a complete and tasty lunch. http://www.grouprecipes.com/89408/spicy-cream-cheese-and-olive-pinwheels.html Chicken thighs and olives done in tomato sauce in slow cooker. Add capers along with olives,parsley and seasoning for a more briny flavor. http://www.grouprecipes.com/89349/chicken-thighs-with-olives-and-tomato-sauce.html This wilted spinach salad doesn’t follow the bacon-and-egg tradition but it’s big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. http://www.grouprecipes.com/79112/wilted-spinach-salad-with-sherry-vinaigrette.html A favorite scallop preparation when we are low-carbing. Crushed pork rinds are a remarkable topping and they flavor beautifully. http://www.grouprecipes.com/47580/crunchy-baked-scallops.html A nice warm-weather meal, this cold pasta salad combines creamy pieces of fresh mozzarella, spinach, and salty kalamata olives. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that’s a shoo-in for everything from office lunches to summer picnics. http://www.grouprecipes.com/46009/pasta-salad-with-spinach-olives-and-mozzarella.html Who doesn’t love chilled, creamy deviled eggs? The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks. http://www.grouprecipes.com/46001/deviled-eggs-with-tarragon.html There are probably as many variations of paella as there are Spaniards. One reason, I suspect, is because it's so hard to screw up! My favorite is with seafood, which traditionally would never include meat. While personally I avoid chorizo (I think the flavor overwhelms the fragrance of the shrimp), I use chicken to make the shrimp go farther. Sometimes, I throw in clams and mussels, instead. (But only when I have a chance to plan ahead and clean the shellfish!) http://www.grouprecipes.com/44067/weekday-paella-with-shrimp-and-chicken.html This is a dish that was served at a restaurant where I used to work. I never knew the exact recipe, but it was pretty simple, so I think I have done a decent job of replicating it. It requires only a few ingredients but it is delicious! http://www.grouprecipes.com/40281/eggplant-ziti.html