Grilled shrimp- scampi style

1 lb large shrimp ( I used the frozen shrimp from Costco)

1 tsp sea salt

1/2 C extra virgin olive oil

4 large garlic cloves, minced

pinch of crushed red pepper flakes

2 TB fresh flat leaf parsley

4 tb freshly squeezed lemon juice

skewers

Peel, devein, and butterfly shrimp ( if you need to)

Soak in ice salt water and allow to stand 15 minutes.

Drain, then dry the shrimp with paper towels

In a bowl mix oil, garlic, pepper, parsley and Lemon and shrimp and toss.

slide shrimp on skewers

Grill each side 2 minutes on direct heat.

Citrus Melts

Citrus Melts
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1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes {lemon or orange}
2 tablespoons freshly squeezed lime juice{lemon or orange}
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
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Directions: In the bowl of an electric mixer cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Chill dough for at least 1 hour {in bowl, or formed into rolls}. Place mini rounds {I flatten mine} on baking sheets, spaced 1 inch apart, and bake in a 350 degree oven. Bake cookies until barely golden, about 15 minutes {8-12 minutes on the coast}. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat OR frost with favorite glaze.
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Glaze
3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lime juice {lemon or orange}
1 tsp. grated lime peel {lemon or orange}
Mix 4 ingredients together until smooth, spread on cooled cookies.

Osteria's roasted tomato soup

3 pounds Roma tomatoes, cut in quarters
1/4 cup olive oil
1/4 cup sugar
3 tablespoons salt
3 tablespoons butter
1 yellow onion, coarsely chopped
6 cloves garlic, minced
3 tablespoons flour
1 quart vegetable stock or broth
2 bunches fresh basil, chopped
1 cup heavy cream
Salt and pepper
Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.
Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.

Cozy Restaurants, Comforting Food