Shrimp Avocado Salad

This dish is doubly inspired by Claire Robinson of 5 minute fix...1st off, No Cook Dinner, 2nd 5-ingredient Taco Night. With the way we've been sweltering in this NYC heat, this was the perfect cool bite for a hot summer night.

It's also a great, inexpensive use of shrimp, and a dish that would cost a lot in a restaurant, but is pretty affordable and goes a long way at home :)

Ingredients:
- 1 avocado (diced)
- 1/2 tomato (diced -- seeds and membrane removed)
- 1/2 lb shrimp (pre-cooked, frozen is fine)
- 1/4 jalapeno pepper (minced)
- 1 lime
- lemon pepper
- salt
- olive oil

1. Dice shrimp (cut each into 3 bite sized pieces) -- If frozen, rinse with cold water to thaw and let sit til unfrozen; squeeze out excess liquid.
2. Season shrimp with salt, lemon pepper, and a drizzle of olive oil. Set aside.
3. Chop avocado, tomato (removing seeds), jalapeno (the green skin only). Season with salt/pepper, squeeze 1/2 lime.
4. Add shrimp. Stir (or mash for a smoother salsa) and season to taste with lime salt/pepper.

Serve with Tortilla Chips.

Goes great with...Mojitos!

Chicken Italiano

Stuffed Chicken with Balsamic Glaze



Ingredients:
- Boneless skinless chicken breasts
- Fresh mozzarella
- Basil leaves
- Sun-dried tomatoes (or tapenade)
- Dried Oregano
- Balsamic Vinegar
- Butter
- Salt/Pepper

- Toothpicks

1. Prep ingredients:
- Slice mozzarella (one thick slice per breast)
- Tear off 1-2 basil leaves (per breast)
- Slice 1 pat of butter (per breast)
- In a bowl, 2 tbs each salt, pepper, oregano
2. Slice straight down the length of the breast (cutting only half way). Slice sideways to create a pocket on each side.
3. Season inside and out with salt/pepper mixture
4. Insert pat of butter, leaves of basil, slice of mozzarella, sun-dried tomatoes.
5. Stuff ingredients inside of pocket and pull chicken around to close hole. Secure with toothpicks.
6. Place chicken in an oven-proof pan and drizzle with olive oil.
7. Cook in 350 oven for 15 min, then drizzle each with balsamic vinegar.
8. Continue cooking for 10 min or until chicken is cooked (juices run clear)