Basil Grilled Shrimp

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce (I ran out of T sauce one night and substituted ketchup, worked great and added a bit of tang)
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Roasted Asparagus with Balsamic Vinegar

• 1 1/2 pounds fresh asparagus, trimmed
• 2 teaspoons olive or canola oil
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3 tablespoons balsamic vinegar

Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.
Nutritional Analysis: One serving equals 47 calories, 3 g fat (trace saturated fat), 0 cholesterol, 305 mg sodium, 5

Portobello Pasta

•  Portobello Mushroom caps, cleaned and stems removed
• Extra virgin olive oil
• Tomato sauce, homemade or good quality purchased
• Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc.
• Freshly chopped herbs

Preheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices.

Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately