Spicy Garlic and Lemon Crusted Shrimp
(Serves 4)
1lb Wild American Shrimp:peeled, leaving tail and first segment intact; deveined4 Garlic Cloves, Minced2 Medium Shallots, Minced2T Ground Black Pepper1T Kosher SaltFinely Grated Fresh Zest and Juice of 1 Lemon8 Fresh Thyme Leaves2T Worcestershire Sauce2TH of Sauce (optional)3/4CD ark Beer (or chicken broth)4T Butter
Combine shrimp, garlic, shallots, pepper, salt, lemon zest, juice, thyme sprigs, Worcestershire sauce, hot sauce, and beer or broth in a large bowl. Heat a 12-inch skillet over moderately high heat, add 2 T. butter and shrimp, marinade; stir. Cook 4 minutes or ‘til shrimp is pink and remove from pan. Stir in 2 T. butter to marinade and it will thicken. Serve over shrimp.
Baby Heirloom Tomatoes with Mozzarella and Basil
1 10.5 oz. Container Heirloom Tomato Medley1/2 (8 oz. Ciliegine) Small Mozzarella Balls1TC hopped Fresh BasilSalt and Pepper to Taste2TR ed Wine Vinegar3 1/2TE xtra Virgin Olive Oil
Cut cherry tomatoes in half. Cut mozzarella balls into slices. Line up on plate next to shrimp. Whisk together vinegar and oil, drizzle over tomatoes and cheese. Garnish with basil.
