Treat mom like a queen on her special day by cooking up a feast. If you need a bit of help, Hawaiian Electric Co.'s latest cookbook offers tempting recipes shared by the company's employees, families and friends.

Chefs and celebrities also contributed to “;A Taste to Remember—Volume 5: Featuring Celebrity Flavors,”; including such recipes as “;Chicken Sate with Thai Peanut Sauce”; from Chai Chaowasaree of Chai's Island Bistro and “;Seared Ahi with Lilikoi Shrimp Salsa”; from Roy Yamaguchi of Roy's Restaurant.

Proceeds benefit Aloha United Way. Cost is $10. The cookbook is available at Hawaiian Electric customer service offices or by mail. Mail orders will be shipped via U.S. Postal Service Priority Mail at the current flat-rate shipping cost: $4.95 for one to two copies, $10.70 for orders containing three to 10 books.

Makes checks payable to HECO. For mail orders, send to Hawaiian Electric Co., Attn: AUW Cookbook (CP15-5V), P.O. Box 2750, Honolulu 96840.

Call 543-4811. Here's a sampling of cookbook recipes.

NO-BUTTER SHRIMP SCAMPI

10 to 12 large shrimp, shelled, cleaned and butterflied
Sea salt or kosher salt, to taste
Pepper, to taste
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
Chopped basil, for garnish

Season shrimp with salt and pepper. Heat oil and saute garlic until slightly brown. Add shrimp and cook until pink.

Serve immediately with sauce from pan. Garnish with basil. Serves 4.

Approximate nutritional analysis, per serving (based on 12 shrimp and not including salt to taste): 180 calories, 14 g fat, 2 g saturated fat, 105 mg cholesterol, 125 mg sodium, 1 g carbohydrate, no fiber or sugar, 12 g protein

BYRON'S II STEAKHOUSE WILTED SPINACH SALAD

1/3 pound bacon
10 ounces baby spinach leaves
2 cups sliced mushrooms
1/4 cup shredded Parmesan cheese
3 hard-boiled eggs, sliced
» Dressing:
1-1/2 tablespoons dry mustard
2 teaspoons sugar
1/4 cup white wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup olive oil

Cut bacon into 1/2-inch pieces; fry on low heat until crisp. Drain, reserving 2 tablespoons bacon oil.

Tear spinach into bite-size pieces; toss with bacon, mushrooms, cheese and eggs.

To make dressing: Combine reserved bacon oil, mustard and sugar in small pan. Bring to boil, whisking constantly. Whisk in vinegar, Worcestershire sauce and salt. Slowly add olive oil while whisking. Pour hot dressing onto salad; toss until well coated. Serves 6.

Approximate nutritional analysis, per serving: 180 calories, 23 g fat, 6 g saturated fat, 125 mg cholesterol, 600 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g sugar, 10 g protein