Smoky Citrus Shrimp with Parsley


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2 pounds large shrimp -- shelled and deveined
3/4 teaspoon chipotle powder
Kosher salt
2 tablespoons extra-virgin olive oil
6 garlic cloves -- very finely chopped
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup flat-leaf parsley leaves -- mince
1 nob butter
Lightly toasted baguette slices -- for serving


1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute.
4. Turn off heat and swirl in nob of butter.
5. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.


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NOTES : For a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, look to Sokol Blosser's nonvintage Evolution, a blend of Müller-Thurgau, Riesling, Sémillon and six other white grapes with a direct peachy flavor; another good match is Ponzi's lush, citrusy 2005 Pinot Blanc.

Auntie's Pancakes

Recipe By :Auntie Bonnie


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1 c oatmeal
1 1/2 c Bisquick® baking mix
1 1/2 c buttermilk
1 egg

Combine all ingredients and leave in refrigerator overnight.

You know the rest.

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NOTES : Substitute sour milk for butter milk ( 1 1/2 cup 2% milk and 1 tsp vinegar)