Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 4 cups baby arugula, arugula (or I have used baby kale here too, which is not as peppery, but works nicely) ½ cup shaved parmesean (you may add more to taste, I won’t tell) ½ cup chopped walnuts Lemon Vinaigrette: ¼ cup freshly squeezed …
2 dozen shrimp, deveined, head removed and tail on
1/4 cup olive oil
4 large cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground pepper
Handful finely chopped basil leaves
Zest of one lemon + juice
1/4 cup finely grated Parmesan, divided
1. In a medium mixing bowl, whisk olive oil, salt, pepper, oregano, garlic, lemon zest and chopped basil to combine.
2. Add shrimp and 1/2 Parmesan, and toss well with hands to coat.
3. Heat pan on maximum heat, add shrimp and cook each side until pink, about 3 to 4 minutes total.
4. Remove from heat and squeeze lemon juice on top; cover with the rest of the Parmesan and serve immediately with slices of toasted ciabatta or baguette.
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Image Source:*foodnetwork.ca
Source:foodnetwork.ca
Ingredients: 3 medium fresh zucchini sliced into 1/4-inch rounds cooking spray 3 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley freshly cracked black pepper to taste pinch of Kosher salt Instructions: Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper …
