1. Assemble shrimp toasts: Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 tsp salt. Spread on bread (a scant Tbsp each).
2. Make bacon-wrapped pineapple: Preheat oven to 450°F with rack in middle.
3. Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
4. Meanwhile, make beef teriyaki: Stir together soy sauce, vinegar, garlic, and ginger.
5. Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
6. When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
7. Meanwhile, fry shrimp toasts: Heat 2 inches vegetable oil to 360°F in a 4-qt saucepan over medium-high heat. Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
8. To serve: Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

Serves 6.

Make ahead: Shrimp toasts can be assembled 1 hour ahead and chilled. Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled. Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.

1. In a large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth.
2. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)
3. Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).
4. Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover.
5. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks.
6. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley.

Makes 12 appetizer corn dogs.

Make-Ahead: Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes.

Blue Cheese Dip: In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.