Marc Antony's Scampi Wraps

Makes 4 wraps

Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper

Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps

Heat a large skillet over medium high heat.  Add oil, garlic, and crushed pepper flakes.  Add shrimp and season with grill seasoning or salt and pepper.  Cook stirring frequently, 3 minutes or until shrimp are pink and firm.  Transfer garlic and shrimp to a cutting board and cool 2 minutes.  Coarsely chop shrimp and garlic.  Wipe out pan.

Chop 2 hearts of romaine and place in a large bowl.  Add caesar dressing to taste, then shrimp and lemon zest and juice.  Toss Salad

Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften.  Pile 1/4 of the salad onto a wrap.  Tuck in sides, wrap and roll. Repeat.

Pesto Shrimp Pizza

For the dough:
1 1/4 cups warm water
2 packages of yeast
2 tbs honey
3 tbs good olive oil
4 cups flour
2 tsp kosher salt

Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook.  Add 3 cups flour, then the salt, and mix.  While mixing, add one more cup of flour, or enough to make a soft dough.  Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour if necessary to keep it from sticking to the bowl.  Place the dough in a well-ooiled bowl and turn it several times to cover it lightly with oil.  Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball.  Place the balls on a baking sheet and cover them with a damp towel.  Allow the dough to rest for 10 minutes.  Use immediately or refrigerate for up to 4 hours.

Preheat the oven to 500 degrees

If you've chilled the dough, take it out of the refrigerator for 30 minutes to come to room temperature.  Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with corn meal.  Brush the dough with olive oil.

Spread crust with pesto sauce.  Top with cooked medium shrimp, chopped artichoke hearts, and mozzarella cheese.  Top that with tomato slices and a good handful of pine nuts.  Sprinkle with parmesan and bake.  Drizzle each pizza with 1 Tbsp olive oil and bake for 15 minutes until crust is crisp and the toppings are cooked.  If you really want to go over the top, drizzle it with some alfredo sauce when it comes out of the oven.

Garlic Shrimp and Blistered Tomatoes over Lemon Linguine

2 pints cherry tomatoes
3 Tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp crushed red pepper
2 Tbsp butter
2 Ibs peeled and deveined large shrimp
4 cloves garlic, minced
1 cup feta cheese

12 oz uncooked linguine
1/4 cup olive oil
1 cup coarsely chopped fresh flat leaf parsley
2 tsp grated lemon rind

Preheat broiler.  Toss tomatoes with 2 Tbsp olive oil, 1/4 tsp salt, and red pepper on a rimmed baking sheet.  Broil 4-5 minutes or until tomatoes burst.  Melt butter in a large skilled with remaining 1 Tbsp oil.  Sprinkle shrimp with 3/4 tsp salt, sauté shrimp and garlic 2-3 minutes or until shrimp turns pink. Toss shrimp with tomato mixture and sprinkle with cheese.

Cook pasta according to package directions.  Toss hot cooked pasta with oil, parsley, and lemon rind. Serve with shrimp and tomatoes.