Recipe(tried): Shrimp Scampi Firemen Style, Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette, Romaine Hearts with Lemon Chive Vinaigrette

Yesterday, DH and I went to check out an Italian deli in Springfield that we had been wanting to go to. They had the most fabulous grilled vegetables including peppers, onions, eggplant, asparagas, and whole baby artichokes. We couldn't resist and came home with those and some very fine Gorgonzola, San Marzano tomatoes, bread, and some not so Italian, but really delicious, Greek stuffed Grape leaves. We built our dinner around the grilled vegetables. We had the grilled vegetables, Shrimp Scampi, Orzo, Orange and Blood Orange Salad, and bread. Who needed dessert?

Shrimp Scampi Firemen Style
Recipe courtesy New York City Firefighters, New York

Recipe Summary
Prep Time: 45 minutes Cook Time: 15 minutes
Yield: 4 to 6 servings
1/2 cup butter
4 tablespoons minced garlic
1/4 cup dry white wine
2 tablespoons lemon juice
1 1/2 pounds large shrimp, peeled and deveined
8 sprigs parsley, finely chopped
Salt and pepper
Lemon slices, as a garnish

Preheat oven to 400 degrees F.
In a large skillet, melt the butter over medium heat. Add the garlic and cook until softened but not browned, about 1 to 2 minutes. Add the wine and lemon juice and cook for another 2 minutes. As the sauce thickens, add the shrimp and cook for about 1 to 2 minutes making sure not to over-cook them. As a final touch, add the parsley and season with salt and pepper.

To serve, cook your favorite pasta and top with shrimp and sauce. Garnish with lemon slices, and chopped parsley.

Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette (I love the colors and flavors in this salad!!)
Serves 4

2 navel oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
2 blood oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
Small amount very thinly slivered red onion or shallot for garnish
Small amount of chives, cut into 1/2 inch long pieces, for garnish
Boston, Butter or Romaine lettuce leaves

Line salad plates with lettuce leaves. Arrange orange and blood orange slices, alternating for color, on lettuce leaves. Sprinkle with small amount of slivered, red onion or shallot, and, finally with a small amount of chives. Let each person dress with Orange Vinaigrette to taste.

Orange Vinaigrette

1 Valencia (juice) orange, zested for 1 tsp. zest, then squeezed for juice
1/2 c. fresh, squeezed orange juice (I got this amount from 1 juice orange)
2 Tbl. Champagne vinegar, or lemon juice
3/4 - 1 tsp. sugar (I decided that this was not enough sugar so added 1 1/2 tsp. more. You may just want to start with 1 tablespoon of sugar.)
Salt (I used about 1/4 - to 1/2 tsp.)
2/3 - 3/4 c. canola oil

Process the orange juice, orange zest, vinegar or lemon juice, salt and sugar in a blender briefly. With blender running, slowly add the oil until smooth. Store covered in the refrigerator for up to 1 week. Makes about 1 1/4 cups

An alternative and delicious salad you could serve with this meal is Romaine Hearts with Lemon Chive Vinaigrette. (I had a Blood Orange that I needed to use so I made the other, above). This recipe is from Rachel Ray and is my newest, most favorite salad. Sometimes, the most simple recipes are the best :-)!!!! And, this salad is wonderful when your entree is on the rich side!

Romaine Hearts with Lemon Chive Vinaigrette

1/2 lemon, juiced
1 tsp. Dijon mustard
Pinch sugar (Personally, I liked it with more.
I used 1 - 1 1/2 tsp. sugar.)
10 blades chives, chopped or snipped
1/3 to 1/2 c. extra virgin olive oil
Salt and pepper (I used 1/2 tsp. salt and 1/4
tsp. pepper)
2 hearts romaine lettuce
1/2 pint grape tomatoes

Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
Quarter each heart of romaine lettuce lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve. Yum :-)!!!