Shrimp Scampi

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest

Ingredients

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel.
2. Arrange the shrimp so they lay flat and are evenly spaced.
3. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. 
4. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. 
5. Cook the shrimp, without moving them, for 1 minute. 
6. Add the garlic and cook for 1 minute.
7.  Turn the shrimp over and cook for 2 minutes more.
8.  Transfer the shrimp to a bowl.
9. Return the skillet to the heat and pour in the vermouth and lemon juice. 
10. Boil the liquid until slightly thickened, about 30 seconds.
11. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
12. Stir the zest and parsley into the sauce. 
13. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Cheese Stuffed Salmon

Ingredients

• 1 (2-pound) center-cut boneless, skinless salmon fillet 
• 1 cup ricotta cheese 
• 1 cup crumbled feta cheese 
• Salt and pepper to taste 
• 1 tablespoon Dijon mustard 
• 1 cup packed baby spinach, divided 
• Extra virgin olive oil 
• Chopped dill 
• Chopped oregano

Method

1. Preheat oven to 450°F. 
2. Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface. 
3. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper. 
4. Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. 
5. Evenly spread cheese mixture on top of spinach then top with remaining spinach.
6.  Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals. 
7. Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper.
8. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes.
9. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.