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Vanilla Balsamic Shrimp over Couscous

1/2 cup bold extra virgin olive oil (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
3 Tbsp. Vanilla Balsamic Vinegar
Kosher salt
8 extra-large shrimp, peeled and deveined
1 1/2 cups chicken broth
Pinch of saffron threads
2 Tbsp. chopped fresh basil, plus a few whole leaves for garnish (optional)v1 Tbsp. unsalted butter
1/2 cup Toasted Pasta Couscous (Israeli style)
Freshly ground pepper
In a medium bowl, combine vanilla balsamic vinegar with a pinch of salt. Slowly whisk in 1/3 cup of olive oil. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
Place chicken broth and saffron a small saucepan with. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, ½ -teaspoon salt and ¼ -teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and ½ -teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette. Serve immediately.

Tuna Pasta

½ c Picholine or Ultra Picual Extra Virgin Olive Oil
2 Tbsp Sicilian Lemon Balsamic Vinegar
8 chopped Kalamata olives
pinch of red pepper flakes
1 can tuna in water or olive oil - drain well and separate into chunks
1# cooked pasta of your choice
Mix all ingredients. Toss over hot pasta and serve with Parmesan cheese and a big salad.

The Very Best Shrimp

1 lb. uncooked, peeled & veined shrimp w/tails left on
Marinate shrimp in: ½ Cup Nevadillo Blanco Extra Virgin Olive Oil
Juice from 1 large Orange
2 tsp Orange Zest
2-3 tsp fresh Rosemary
dash of Chili Flakes
Sea Salt & Fresh Ground Pepper
If you are running short on time, you only need dunk the shrimp in the marinade.
You can cook them 2 different ways.
1. Either skewer them onto wooden skewers that have been soaked in water (to avoid burning them) and then grill them about 2 minutes per side.
2. Drop them into a stick-free pan along with Olive Oil and sauté until cooked (pink in color).
Serve over pasta, salad or rice.

Grilled Salmon with Blood Orange Vinaigrette

4 Salmon Fillets
Sea Salt
Fresh Ground Pepper

½ c Extra Virgin Olive Oil
(Blood Orange, Persian Lime or Eureka Lemon)
3- 4 Tbsp Balsamic Vinegar, to taste
(Traditional, Cranberry Pear, Sicilian Lemon, or Black Current)
fresh ground pepper
sea salt

Lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.
cherry tomatoes
diced cucumber
thinly slice red onions
diced fresh pears
toasted nuts
½ # goat cheese cut into 4 slices, or crumbled

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