---------- Recipe via Meal-Master (tm) v8.02
  Categories: Grill, Sauces, Seafood, Chicken, Pork
       Yield: 2 cups
      11 tb Unsalted butter
       2 tb Flour
       1 c  Slivered almonds
       2 tb Prudhomme’s Seafood Magic
       1 c  Celery; chopped
       1 c  Honey
       1 ts Fresh lemon peel; grated
       1 c  Chicken stock
     1/8 ts Ground nutmeg
   In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
   until smooth, about 1 minute. Set aside. In 10 skillet over high heat,
   melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
   Seafood Magic and celery. Cook, stirring frequently at first and constantly
   near end of cooking time, about 8 minutes or until almonds are browned.
   Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
   peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
   cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
   until it is incorporated and sauce is slightly thickened, 30-60 seconds.
   Remove from heat.
   NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
   before meat is ready to come off the grill and bring some to the table for