The appeal of seafood is perennial. In late summer, as the season changes, it keeps the flavors of the shore in mind -- and it's blissfully easy to make dishes such as the following, in which the seafood is given an extra lift with lively combinations of seasonings, including orange juice and peel, and hot pepper sauce.

South Seas Shrimp and Mango

(Preparation 15 minutes, marinate 20 minutes, cook time 7 minutes)

1 pound raw jumbo shrimp

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 tablespoons fresh orange juice

1 tablespoon hot cayenne pepper sauce

1 teaspoon grated orange peel

1 large ripe mango, peeled, cut into 1-inch pieces

4 green onions, cut into 1 1/2-inch pieces

Place shrimp in large resealable plastic food-storage bag. Combine mustard, oil, juice, hot sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.

Alternately thread shrimp, mango, bell pepper and onions onto four 10-inch metal skewers. Place skewers on oiled grid. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.

Makes 4 servings.

Seafood Salad

(Preparation 30 minutes, cook time 5 minutes, chill 1 hour)

1 pound calamari salad (see note)

2 tablespoons hot cayenne pepper sauce

2 tablespoons orange juice

1 tablespoon olive oil

1/8 teaspoon sugar

1/2 pound raw baby scallops

1 red or yellow bell pepper, seeded and cut into thin strips

1/4 cup chopped fresh basil

1 tablespoon grated orange peel

Lettuce leaves (optional)

Drain calamari salad; reserve dressing. Combine reserved dressing, hot sauce, juice, oil and sugar in medium skillet. Add scallops and bell pepper. Bring to a boil over medium-high heat. Reduce heat to low. Cook, covered, 3 to 5 minutes or until scallops are opaque and bell pepper is crisp-tender. Cool slightly.

Combine calamari salad, scallop mixture, basil and orange peel in large bowl; toss to coat evenly. Cover; refrigerate 1 hour, stirring occasionally. Serve on lettuce-lined plates, if desired.

Makes 6 servings.

Note: Prepared calamari salad can be found in the seafood section of most supermarkets or seafood markets.

Coconut-Orange Shrimp

(Preparation 30 minutes, marinate 1 hour, cook time 6 minutes)

2 1/2 cups flaked coconut

1 medium ripe banana

1/4 cup hot cayenne pepper sauce

1/4 cup orange juice

1 tablespoon olive oil

1 tablespoon grated orange peel

1 pound raw large shrimp, shelled and deveined

Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender or food processor; process until pureed.

Pour into resealable plastic food storage bag. Add shrimp; toss to coat. Seal bag. Refrigerate 1 hour.

Preheat oven to 450 F. Line baking pan with foil; grease foil. Sprinkle remaining coconut onto sheet of waxed paper. Dip shrimp into coconut, pressing firmly to coat. Do not shake off excess marinade from shrimp. Place shrimp on prepared baking pan. Bake 6 to 8 minutes or until shrimp are opaque.

Makes 6 servings.

Recipes are from Frank's RedHot Sauce.