Hello, friends and neighbors, Tight Line Jr. coming to you with a nice little holiday treat.  
First let’s talk some about fishing.  I do not have many reports, but my good friends Neal Patterson and Will Darsey were fishing together off Warsaw Island. Patterson said they had gone out about three days running and were catching so many spottail bass (redfish) that he was wishing there was something else on the line when the cork went down. That’s a position I would love to be in.
Well, friends, the dock tour was on fire this past weekend. I was fishing solo in the Halfmoon River and landed four nice bass, two mangrove snapper and one sheepshead. On Sunday, my nephews Geoffrey Branch and Allen Hall, fishing with David Bush, landed a few mangrove and some whiting. All and all, not a bad day on the docks.
Well, here is a little something I came across I thought you might like to try. Mind you, this is not an original recipe of mine, just one I liked from justapinch.com.

Shrimp-stuffed ribeye
1 cup medium, peeled and uncooked shrimp (one shrimp per steak)
¼ cup green bell pepper
4 ribeye steaks, bone in, approximately 1 ½ inches thick
1 cup Italian dressing
¼ cup yellow onion, finely diced
1 tablespoon garlic
1 teaspoon Cajun seasoning
1 tablespoon Worcestershire sauce
Grind shrimp, bell pepper, onion, garlic, sea salt and fresh cracked black pepper in food processor until consistency of paste.
Give the shrimp mixture a quick sauté cook prior to stuffing the steaks.
With a small knife, cut a slit in each steak to make a space to hold the shrimp mixture.
Stuff steaks with the shrimp mixture and secure with toothpicks. Season with Cajun seasoning and marinade with dressing and Worcestershire for about two hours, turning them at least once.
Cook in the oven on 350 for about 20 minutes then finish the steaks on the grill at your desire of doneness.
Well, that’s it folks. Just remember what Ol’ Tight-line always said: “Get out there and go fishing, and if you do, always remember to keep a tight line.” I say, “Hit the docks and keep a sharp eye and watch that cork go down.”

Living the tight-line
life on the coast,
Tight Line Jr.