In this task, you have to generate the title of the recipe given its required ingredients and directions.

Input: Consider Input: ingredients: '2 tablespoons kosher salt', '2 tablespoons sugar', '2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained', '1/4 cup olive oil', '1/4 cup chopped parsley', '1 tablespoon grated lemon peel', '2 or 3 cloves garlic, peeled and minced', '1/2 teaspoon fresh-ground pepper', 'Lemon wedges',<sep> directions: 'In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.', 'Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.', 'Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.', 'Wine Pick: Dry rose or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.', 'Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.'

Output: Lemon-Garlic Shrimp Skewers

Input: Consider Input: ingredients: '1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened', '1/2 cup FRANK'S(R) REDHOT(R) Original Cayenne Pepper Sauce or FRANK'S(R) REDHOT(R) Buffalo Wings Sauce', '1/2 cup blue cheese or ranch dressing', '2 cups shredded cooked chicken.', '1/2 cup crumbled blue cheese or your favorite shredded cheese',<sep> directions: 'PREHEAT oven to 350F.', '', 'COMBINE all ingredients in a 1-quart baking dish.', '', 'BAKE 20 min. or until mixture is heated through; stir. Serve with crackers or vegetables.'

Output: Buffalo Chicken Dip

Input: Consider Input: ingredients: '1 unbaked pie crust', '5 Snickers (2.07 oz. each) candy bars', '1/2 c. sugar', '4 pkg. (3 oz. each) cream cheese, softened', '2 eggs', '1/3 c. creamy peanut butter', '3 Tbsp. heavy cream', '2/3 c. chocolate chips',<sep> directions: 'Preheat oven to 450.', 'Bake pie crust (9-inch) for 5 to 7 minutes or until very light golden.', 'Remove from oven and let cool. Reduce oven temperature to 325.', 'Meanwhile, cut candy bars into small pieces.', 'Place on bottom of pie crust.', 'In small bowl combine sugar and cream cheese, beat until smooth.', 'Add eggs, one at a time, beating well after each addition.', 'Add the sour cream and peanut butter, beating until mixture is smooth.', 'Pour mixture over candy bars.', 'Bake 30 to 40 minutes or until center is set.', 'Cool completely.', 'When cool, heat heavy cream until warm, add chocolate chips and remove from heat.', 'Stir until smooth, then pour over top of cooled pie.', 'Refrigerate 2 to 3 hours.', 'Keep in fridge.'
Output: Candy Bar Pie