71.   Sprinkle with salt and serve piping hot with lemon wedges.

72.   Sprinkle with the warm almonds and serve with lemon wedges.

73.   Spoon sauce into the center of each dish, garnish with lemon wedge and herbs or lettuce.

74.   Sprinkle pepper and a little lemon juice on top, and garnish with lemon wedges.

75.   Sprinkle the asparagus with the pine nuts, garnish with the lemon wedges and serve hot or at room temperature.

76.   Sprinkle with olive oil and serve with lemon wedges for squeezing.

77.   Squeeze the lemon wedge into the glass and drop it in.

78.   Stir the pan juices, pour them over the shrimp and bread and serve with lemon wedges.

79.   The dish is served with butter, lemon wedges and coleslaw.

80.   They arrive piping hot with a little plastic cup of cocktail sauce, lots of lemon wedges and instructions on how to twist, crack and peel the critters.