Cracker Toffee *

50 Saltine crackers (approximately)
1 cup butter, cubed
1 cup soft light brown sugar
2 cups chocolate chips
1/2 to 1 cup M&Ms

Preheat oven to 325.  Line a cookie sheet with foil.  Spray foil with non stick cooking spray and then line the pan with crackers  Place the butter and sugar in a small pot over medium low heat.  Stir until the butter is melted.  Once melted, bring to a boil for 3 minutes, stirring constantly.  Once it is bubbly and a caramel color, remove pan from heat and pour evenly over crackers.  Place pan in oven and bake for 7-9 minutes.  The mixture will spread evenly over the crackers as it bakes.  Remove pan from oven and allow to cool slightly.  Melt the chocolate and then pour over the top with a spatula.  Sprinkle M&Ms on top and then place in the freezer for 15 minutes.  Once chocolate has hardened break pieces off the foil and place in container. 

Shrimp Scampi *

24 oz large or jumbo shrimp, shelled and deveined
Kosher salt and black pepper
2 Tbsp butter
1 Tbsp minced garlic
1/4 cup red wine vinegar
Lemon zest of one lemon plus 2 Tbsp juice
1 Tbsp dried parsley

If shrimp is frozen, thaw.  Lay shrimp out on cookie sheet and pat dry with paper towel.  Heat a large skillet over medium heat.  Season the shrimp with salt and pepper.  Add butter to skillet and melt.  Once melted, increase heat and add shrimp to skillet.  Cook shrimp for 1 minute.  Add garlic and cook until shrimp is cooked through (pink and not translucent).  Transfer shrimp to a bowl.  In skillet over med high heat, put in red wine vinegar and lemon juice.  Boil until the liquid is slightly thickened, about 30 seconds to one minute.  Stir in the lemon zest and parsley.  Pour sauce over shrimp, season with salt and pepper to taste.

Serves 3

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce *

2 Tbsp olive oil
1 1/2 pound shrimp, peeled and deveined
16 oz white mushrooms, sliced
1/3 cup basil pesto
4 garlic cloves, minced
1/2 cup chicken broth
14 oz dry fettuccine pasta, cooked and drained
1/4 tsp salt

Seasoning Mixture:
1 tsp Italian seasoning (thyme, oregano, basil)
1/4 tsp red pepper flake
1/2 tsp paprika
1/2 tsp salt

Heat 1 Tbsp olive oil in skillet.  Put shrimp in mixing bowl and rub in seasoning mixture.  Mix well to make sure shrimp is coated well.  Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through.  Remove shrimp from skillet.  Add second Tbsp olive oil to skillet.  once the pan is hot, add sliced mushrooms and 1/4 tsp salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about two minutes.  Add minced garlic for the last minute, when mushrooms are almost ready.  Add the cooked shrimp, basil pesto, and chicken broth. On medium heat, mix everything to combine.  Remove from heat.  Add cooked pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce.  Season to taste with salt.

Serves 6