Short Week Menu

As we all know, best laid plans sometimes don't happen the way we would like... I plan my meals by the week and sometimes, we just don't eat that many meals (more fend for yourself nights), or we have leftovers. So, I have four planned meals and only need one more meal planned for Saturday night, because Sundays are always Fend for Yourself Night!

Saturday: Shrimp Scampi, Italian Foccacia (leftover from Friday's dinner), Steamed Green Vegetable (whatever looks good at the farmer's market/grocery store)
Shrimp Scampi: Marinate 3/4 - 1 lb Jumbo shrimp, peeled and deveined in 2 T olive oil, 2T fresh lemon juice and 2 cloves garlic, pressed or minced in Quart Ziplock for 10-30 minutes.
Meanwhile, chop 2 shallots, 2 large cloves garlic, and 2 T fresh parsley. Remove shrimp from marinade and discard marinade. Heat 2 T olive oil and 1 T butter over med-high heat. Add shrimp and cook stirring frequently, for 2-3 minutes til pink and opaque throughout. Remove from pan and set aside. Add the shallots and garlic to pan and cook on med-high heat for 3 minute. Stir in 1 T fresh lemon juice and the chopped parsley. Return the shrimp to pan and cook another minute. Serve immediately.