So Stacey James, director of menu development for Sizzler, is at a loss for the next marketable trend in shrimp cuisine? Let me suggest Blackened Oat-Bran Shrimp--tiny cocktail shrimp clad in a delicate oat-bran-based breading and quickly seared over a mesquite grill. Today's restaurant patron is increasingly receptive to various buzzwords. Why not exploit this susceptibility to the fullest extent possible?
JOHN W. SEVERIN