Recipe(tried): Family Dinner for Tonight! Chilled Shrimp With Raspberry Salsa, Balsamic Peppered Chicken

FAMILY DINNER FOR TONIGHT

Tonight we are planning on holding a small informal meeting to celebrate ahead Father's Day. There are five families but only two fathers in our complex. Probably they prefer to hold some kind of private celebration for next Sunday. But for tonight we will be together. Carmen is in charge of preparing Red and White Sangr a, Liza is in charge of the Margaritas and I will prepare the absolutely delicious Bloody Mary's. The boys are collecting money for the beers. Well, we are happy and excited. This is the approved Menu.

Chilled Shrimp With Raspberry Salsa
4 servings

1 lb chilled, cooked medium shrimps; shelled and deveined

Raspberry Salsa
1/2 c fresh raspberries; washed and whole
1/2 c sweet red pepper; chopped
1/4 c red onion; chopped
1/2 c ripe tomato; seeded and chopped
1/4 cup cilanto; finely chopped
salt and pepper to taste
1/2 cup olive oil
3 tb Balsamic vinegar
Pinch of cilantro
Pinch of sugar (optional)

Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour. Add to shrimps and refrigerate for at least 1 more hour. I will serve tostones of green plaintain and native bread to accompany the shrimp appetizer.

Balsamic Peppered Chicken
4 servings

4 each skinless boneless chicken breast halves
2 teaspoons lemon pepper -- seasoning
1 1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 cloves garlic -- minced
4 tablespoons butter
4 parsley sprigs
8 cherry tomatoes -- (8 to 12)

Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning evenly on both sides. In large Wok, place oil and heat to medium temp. Add chicken and cook, turning once about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to Wok. Cook over medium-high, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over it. This recipe should be prepared for about 20 guests. Garnish with parsley and tomatoes. Serve with a wonderful yellow rice and a big green salad with my favorite Balsamic Vinaigrette.

For desserts, the two fathers are asking for a Cheesecake, and I will use Betsy's Recipe from the Dessert Recipe Swap of this week. Buen Provecho!