This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 

Ingredients: 

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes 

1 egg

1 1/2 cups breadcrumbs 

1 tsp lavender herbs de provence 

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

 lavender salt 

1/4 tsp pepper 

1/4 cup olive oil

Spray Olive Oil

Directions: 

Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!

If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right? 

Ingredients: 

For the Quinoa: 
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside. 

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste. 

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately. 

Enjoy!

It's so great when you are cooking to use flavors that just love one another. Mediteranean style cooking is so easy because there are so many wonderful blends of flavors that just belong together. This dish is quick, easy, flavorful, and healthy. Its a perfect easy weeknight meal. 

Ingredients: 

16 oz box pearled couscous 

16 oz raw shrimp

1/4 cup kalamata olives

1/2 cup feta cheese

juice and zest of 1 lemon

fresh thyme 

salt and pepper 

1 can chicken stock

2 tablespoon butters

1 garlic clove

Directions: 

In a large skillet, melt 1 tablespoon of your butter. Cook your couscous according to the package instructions, only instead of just boiling it in water, use chicken stock instead. While your couscous cooks, in another skillet melt your other tablespoon of butter. Add your shrimp and cook until pink and opaque. Add your lemon juice. Mince your garlic and add that and your time, cook until fragrant or about 1 minute. Mix your cooked couscous with the lemon zest, olives, and feta cheese. Salt and pepper to taste. Top with your shrimp and serve immediately. 

Bon Apetite! 

Another easy 20 minute dish for you today! This creamy rice is reminiscent of a risotto, only much easier and much healthier too! 

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 cup arborio rice

1 cup white wine

salt and pepper

1 pound shrimp, peeled

1 pint grape tomatoes

1 clove garlic, minced

8 springs fresh thyme 

1/4 cup fresh parmesan shavings

Preheat oven to 400 degrees.

Heat 1/2 your oil in a large saucepan over medium heat, cook your onion until translucent (about 5 minutes). Add the wine and rice and cook on medium high heat until the wine is absorbed, this should take about 2 minutes. Add your water and 1/2 tsp of salt and pepper to your pan. Cover and simmer until the liquid is absorbed, should take just under 20 minutes. While your rice is cooking, toss your shrimp with oil, salt, pepper, the tomatoes, thyme, and garlic. Roast them on a baking sheet in the oven until the shrimp are pink and cooked through, about 15 minutes. When your rice is done, mix in a little parm or sprinkle it on top as a garnish, serve your shrimp on top of the rice. 

Lovely, easy, with nice flavor combinations. What more could you want for a great weeknight meal?