Step 1:Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.

Step 2:Heat clarified butter in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm.

Step 3:Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, stock and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.

Step 1:Combine first 8 ingredients in large bowl. Mix in shrimp.Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.

Step 2:Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers

Step 3:Grill until just opaque,about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.