Today's Saturday Morning Brunch comes from the Milwaukee Public Market. 

Garlic Shrimp for 2 (from Brian Moran of St. Paul Fish Company)

Ingredients:

12 Gulf shrimp, raw, peeled, deveined
2 tablespoons olive oil
1 clove garlic, chopped finely
½ cup diced fresh tomatoes
2 tablespoons fresh Italian flat leaf parsley
Pinch red pepper flakes
Salt and pepper to taste
10 ounces cooked pasta
Lemon zest for garnish

Directions:

1. Heat pan and add olive oil.  Add garlic and shrimp and cook for about 2 minutes or until half done. 
2. Add chopped tomatoes and cook until shrimp is pink, about 4 minutes.  Do not overcook or shrimp will be tough. 
3. Add fresh parsley, pepper flakes, salt, pepper and toss with cooked pasta.  Garnish with lemon zest.

Margarita Paradise (from Edwardo Alarcon)

Ingredients:

4 banana leaves
1 cup water
1 guajillo or pacia chile
1/2 oz sesame seeds
1 cup Spanish olives
1 1/2 cup water

Filling:
3 tomatoes (roughly chopped)
1/2 tsp salt
1 ancho chile
1/3 cup vegetable shortening or lard
1/2 jar capers
1 lb chicken breast
2 red bell peppers

Masa:
2 lbs corn masa
salt to taste

Directions:

1.  Preparing banana leaves, cut into 12 inch segments.  Steam segments to make them soft and pliable.
2.  In a large pot combine chicken breast, tomatoes, bell peppers, water, and salt. Bring to a boil until tomatoes break apart and chicken is fully cooked.
3.  Toast chiles until the chiles release their aroma, then add sesame seeds.
4.  In another pot combine masa and water.  Add shortening or lard and bring to a boil - consistency need not be runny.
5.  Assemble the tamales.  Lay out leaves and add masa.
6.  Spoon in mixture and chicken, olives, and capers on top of masa.  Fold over enclosing the filling, creating a tight square package.
7.  After assembly, layer them in a pot with water over medium heat for about an hour.
8.  Tamales are done when the leaves peel away from masa.