Angel Hair pasta with tomatoes and shrimp

A quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.

Ingredients:
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon

Preparation:
1.) Bring a large pot of salted water to a boil.
2.) Add the pasta and cook as the label directs, adding the greens to the water.
3.) Drain and rinse under cold water; transfer to a large bowl.
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.
6.) Add the shrimp and cook until pink, about 3 minutes per side.
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.

Shrimp Pineapple Salad

Another elegant, delicious summer salad to serve your family or your friends. The fresher the ingredients the better the taste!

Ingredients:
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salad)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

Preparation:
1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.

Avocado Mousse with Shrimps

Even if you're not a big fan of gelatine, this is a simple recipe. It is a great entrée for dinner parties. Add a drop of tabasco to give it a hint of spice.

Ingredients:
15 gr powdered gelatine (1 sachet)
2 ripe avocados
2/3 cup mayonnaise
1 lemon (juiced)
salt and pepper
2/3 cup cream – lightly whipped
85 gr peeled cooked prawns
bunch of cilantro
1 shallot chopped very finely
French dressing

Preparation:
1.) Soak gelatine in 3 tbs cold water in small pan
2.) Peel avocados and puree until smooth with lemon juice, salt and pepper
3.) Add mayonnaise
4.) Dissolve gelatine over gentle heat.  When warm and clear stir into the avocado mixture.
5.) Fold in whipped cream with a large metal spoon
6.) Pour into a lightly oiled ring mould and refrigerate until set
7.) Turn out onto a round serving plate.
8.) Mix the prawns with French dressing, chopped cilantro and shallot and pile into the centre of the mousse.  Serve with brown bread and butter.

Avocado shrimp Salad

This quick and easy shrimp salad makes the perfect light meal or a substantial side salad. It is a great tasting combination of shrimp and plenty of health-promoting vegetables.

Ingredients: (serves 6)
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Preparation:
1.) Add shrimp, avocado, and onion to a large bowl.
2.) In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
3.) Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp, Lemon & Basil Risotto

A little lemon zest goes a long way in this lush risotto, brightening up the dish and playing off the briny shrimp and aromatic basil.

Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt and pepper
2 cloves of garlic, finely chopped
3/4 cup Arborio rice
3/4 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
1/4 cup grated Romano or Parmesan (1 oz)
1 lemon
1 pound medium peeled and deveined shrimp
1/2 cup fresh basil leaves, torn

Preparation:
1.) Heat 2 tbsps of oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2.) Add the garlic and cook, stirring, for 1 minute.
3.) Add the rice and cook, stirring, for 1 minute.
4.) Add the wine and simmer until absorbed, 5 to 7 minutes.
5.) Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.
6.) Stir in the Romano.
7.) Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon, then thinly slice the strips. Squeeze the juice from the lemon (you should get 3 tbsp) into a small bowl.
8.) Heat the remaining tbsp of oil in a second large skillet over medium-high heat.
9.) Season the shrimp with 1/2 tsp salt and cook for 2 minutes.
10.) Turn the shrimp, add the lemon zest and juice to the skillet and cook until the shrimp are opaque throughout, 1 to 2 minutes more.
11.) Fold the shrimp mixture into the risotto along with the basil.