We've all been there: You're having a wonderful time in the late afternoon with family and friends, and before you know it, the time comes to start thinking about supper. Everyone needs to eat, yet it seems a shame that you have to stop the fun and relocate the party.

If you have a pontoon boat, this is going to happen quite often. Either you'll be out on the water enjoying the first hints of evening's golden light, or you'll be mingling dockside, still savoring the sights, sounds and smells of the water. No one is going to want to go in.

The key: You need to offer a variety of flavorful, substantial nibbles so your guests enjoy every mouthful without pining for the dinner table. Or the pizza delivery guy.

Clearly, we're talking about more than bags of chips. We're talking tapas.

These mini-dishes are similar to appetizers, yet they are limited only by the imagination; you can make them as big or small as you like, and you can incorporate a broad range of ingredients. We've chosen some of our favorites to help you enhance — and extend — your sundown celebration.

Lime & Tabasco Oysters

Ingredients:
12 large fresh oysters
tabasco sauce
juice from 4 limes
freshly ground black pepper.

• Open the oysters carefully
• Add 2 drops of tabasco to each one
• Sprinkle with lime juice and black pepper
• Swallow!

Garlic & Herb Shrimp

Ingredients:
1 pound peeled/cooked shrimp
1¼ cups olive oil
2 tablespoons crushed garlic
1½ tablespoons chopped parsley
1½ tablespoons chopped coriander salt and freshly ground pepper
3 lemons, cut into wedges.

• Heat the oil in a pot
• Add the shrimp, cover, lower heat and cook for 2 minutes
• Add the garlic, herbs, salt and pepper
• Serve in small bowls with lemon wedges

Patatas Bravas

Ingredients:
8 medium-sized potatoes (peeled and cut up)
2 chopped onions
8 bacon slices (chopped)
4 tablespoons olive oil
1 tablespoon chili oil (6 chopped red chili peppers simmered in ½-pint olive oil until they turn black; cool, strain and refrigerate)
1 teaspoon garlic, salt and pepper.

• Heat the oil and add potatoes
• Fry until cooked
• Remove to warm plate
• Add onions and chili oil, fry until soft
• Add bacon and toss until cooked (3-4 minutes)
• Add garlic during final 2 minutes
• Season to taste, pour over potatoes and serve

If you don't want to move the party, these dishes are all easily served dockside. You also may prepare them in advance if you anticipate enjoying them during an early evening cruise.

We also recommend serving a plate of tomato and cucumber slices drizzled with balsamic vinaigrette; a selection of marinated olives; and a variety of cheeses, both hard and soft, with crackers. And you'll have a sundown celebration to remember.

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