Rosemary Skewered Shrimp

This is a simple but amazing dish, served with some fresh corn and slaw and drizzled with beurre blanc . Which i ended up drizzling all over the corn and some white rice also!

Ingredients:

1 lb 26-30 shrimp, shelled, deveined and tails left on

5 rosemary sprigs

1 lemon, juiced

1 tablespoon olive oil

1 teaspoon salt

fresh pepper

Remove most rosemary off the sprig , just leaving a handful on top. Skewer 5 shrimp in each rosemary sprig, leaving the rosemary leaves on top.
Preheat your grill to high.
In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Brush shrimp with oil mixture and cook on grill for 3 minutes a side. Leave rosemary leaves towards the outside of the grill to keep color.
Serve warm with beurre blanc drizzled over them.

Quesadillas- Ham, Tomato and Oregano & Fresh Mozzarella, Tomato and Basil

Quesadillas are the best thing to make any night of the week, especially if you have a few leftovers in the fridge that would taste good in between 2 flour tortillas and some cheese.
You can put any leftovers you have in your fridge in a quesadilla. Serve with sour cream and pico de gallo .

Ingredients for 6 quesadillas

12 flour tortillas, medium

2 cups shredded mozzarella cheese

2 cups shredded jack cheese

1 fresh mozzarella ball, sliced

Ham slices

pickled jalapeno slices

20 grape tomatoes, halved

8-10 basil leaves

oregano, fresh or dried

olive oil mister

Lay your cooling rack on top of a cookie sheet. Spray 1 side of tortilla with oil mister, and lay that side down on rack. You will need to cook them on batches.

Preheat oven to 400F.

Sprinkle equal amounts of mozzarella and jack on top of bottom tortillas. Add ham, a handful of grape tomato halves and fresh oregano to 6 of them, and fresh mozzarella, cherry tomatoes and fresh basil to the other 6. Place a second tortilla on top and mist the top with olive oil. Bake it for about 5-7 minutes. Remove and flip them with a large spatula, being very careful since the cheese will be melting and very HOT. Cook for another 3-4 minutes. Remove from oven. Cut in 4 pieces and serve with pico de gallo, sour cream and chopped jalapenos.