Recipes of the week:

First, a quick review of the Spaghetti with Quick Meat Sauce. We had it for lunch yesterday. While it was extremely easy to make, we were only MEH about it. I'll be going back to our two "old faithful" recipes - Grandma D's and my Mother-in-Law's.

I've got two new recipes this week.

The first one comes from Hannaford's Organic & Natural magazine. You can pick these up for free, next to their Fresh magazine. It's for Savory Grilled Shrimp. I can't find it online so I'm going to share it here.

Savory Grilled Shrimp

1/3 cup extra-virgin olive oil

1/4 cup lemon juice

3 cloves garlic, peeled and finely minced

1 1/2 tsp Old Bay seasoning

Salt and freshly ground black pepper

24 large shrimp, shell on

Lemon wedges

1) Combine oil, lemon juice, garlic, Old Bay seasoning and salt and pepper to taste in shallow dish. Set aside.

2) Using kitchen scissors, snip down the center of each shrimp's back, removing the vein if possible. Leave shell on. Add shrimp to marinade mixture. Refrigerate, covered, for 3 hours.

3) Remove shrimp from marinade. Grill for about 3 minutes per side or until done.

4) Serve with lemon wedges. Peel and eat.

I'll be pairing it with a salad T's coworker (ST) gave him the recipe for. I have no idea what she calls this, but I think it sounds mighty tasty.

Pear and Gorgonzola Salad (ST)

Greens or spinach

Pears (T said to use Bosque)

Walnuts (toasted if you have time)

Craisins

Gorgonzola cheese

For the dressing:
1/2 cup olive oil

1/4 cup rice vinegar

1/4 cup balsamic vinegar

1 tsp sugar

salt and pepper

Tell me that doesn't sound tasty?!

Enjoy your kitchens!

Image is from Real Simple Magazine.