Killer Shrimp (1988); Zuni Bread (1972?)

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KILLER SHRIMP

   I was walking by J.D.'s on East 52nd Street when I looked at the menu and saw today's special:  KILLER SHRIMP.
   Just what we need.  There are snipers on the loose, and now I've got to worry about killer shrimp.
   Google has 778 "killer shrimp" hits.  (Maybe I shouldn't say "hits.")  The Dow Jones database has 115 "killer shrimp" hits.  The first is "You hear the one about the attack of the killer shrimp?"--Tall Fish Tales, in the LOS ANGELES TIMES, 3-22-1987.
   The thing we're looking for, though, is on the U.S. Patent & Trademark Office database.  "Killer Shrimp" has a first use of 27 April 1988, at Marina Del Rey, CA.
   This is from the LOS ANGELES DAILY NEWS, 28 February 1993, pg. L7 (Dow Jones database):

Killer due:  Marina del Rey's popular Killer Shrimp is coming to the San Fernando Valley. (...)  Boiled shrimp are offered with bread, pasta or rice and the so-called "killer" sauce.

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ZUNI BREAD (continued)

   John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK lists "zwieback," so "Zuni bread" probably won't be last in the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD.
   Here's a recipe, anyway.  I hope DARE is interested.

PUEBLO INDIAN COOKBOOK:
RECIPES FROM THE PUEBLOS OF THE AMERICAN SOUTHWEST
Compiled and Edited by Phyllis Hughes
Sante Fe, NM: Museum of New Mexico
Copyright 1972, 1977
Second Edition, Revised 1977
Third Printing, Revised Edition 1981
Fourth Printing, Revised Edition 1982

Pg. 10:
_Zuni Bread_
1 1/2 cups whole wheat flour
1 cup shelled, ground sunflower seeds
1 tablespoon baking powder
1 teaspoon salt
2 eggs
4 tablespoons shortening
4 tablespoons honey
1 cup milk
1/2 cup whole sunflower seeds
   Mix together dry ingredients.  Beat eggs, shortening and honey thoroughly and add to flour mixture with milk.  Stir until smooth.  Fold in whole seeds.
   Grease bread pan and flour bottom, and spoon in batter.  Bake at 350 degrees for one hour.  Cool on rack for 10 minutes in pan.  Remove, but do not slice until cold.