• 2-1/2 pounds shrimp peeled, deveined
• 1/2 cup olive oil
• 2 teaspoons Kosher salt
• 2 tablespoons minced garlic
• 1 red Thai or serrano chile, seeded and sliced
• 1/2 teaspoon black pepper
• 1 pound penne pasta
• 3 tablespoons unsalted butter
• 3 cans (14-1/2 ounces each) diced tomatoes
• 2 bay leaves
• 2 tablespoons Stoli Vodka
• 1 tablespoon lemon zest
• 1/3 cup sliced fresh mint
• 1/2 cup sliced basil
• 1/4 cup chopped Italian parsley

Directions
Start with a salad of baby greens topped with sliced mushrooms and fried mozzarella. Combine the shrimp, olive oil, 1 teaspoon Kosher salt, minced garlic, chile and pepper in a bowl or plastic baggie. Marinate for 1 to 2 hours in the refrigerator. Put the pasta on to cook (following package directions). While the pasta cooks, heat a large skillet over medium-high heat. Add half of the shrimp, including half of the marinade liquid, to the pan and sauté 4 to 5 minutes until the shrimp are firm and pink. Remove the shrimp to a large bowl. Cook the remaining shrimp and marinade in the same way and add to the bowl. Add the butter to this bowl and toss. Turn the heat down to medium and add the canned tomatoes, bay leaves and 1 teaspoon salt. Simmer gently for 5 minutes. Add the vodka and lemon zest and bring to a boil for 60 seconds. Remove from the heat, stir in the mint and basil and set aside for 3 to 4 minutes. Add the drained pasta into the bowl with the shrimp and butter and toss to mix. Add the tomato sauce and toss. Sprinkle with chopped parsley and serve.
Source:Vodka Shrimp

• 4 (4 ounce) lamb chops
• 1 tablespoon canola oil
• 3/4 cup orange juice
• 2 tablespoons reduced sodium teriyaki sauce
• 2 teaspoons grated orange peel
• 1 teaspoon curry powder
• 1 garlic clove, minced
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• Hot cooked rice

IngredientsIn a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.
Source:Curry

• 1 piece fresh ginger, approximately 1-inch
• 3/4 cup plum wine or Port
• 2 tablespoons rice wine vinegar
• 2 tablespoons peanut oil
• 1 (2-pound) lobster, split lengthwise
• 2 tablespoons unsalted butter
• 4 scallions, cut into 3/8-inch slices
• 1 to 2 teaspoons curry powder
• 1/4 cup dry white wine
• 1/2 cup fish stock
• 1/2 teaspoon dried hot chili flakes
• 1 tablespoon Chinese black vinegar or balsamic vinegar
• 1/2 cup heavy cream
• Salt
• Freshly ground black pepper
• Fried Spinach Leaves, recipe follows

Directions
Preheat the oven to 500 degrees F. Peel the ginger, reserving the peels, and cut it into fine julienne strips. Cut the peels into coarse strips and set aside. In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains. Remove from the heat and reserve. Place a heavy heatproof 12-inch skillet over high heat until it is very hot. Add the oil and heat it almost to the smoking point. Carefully add the lobster halves, meat side down. Cook 3 minutes. Turn the lobster over and add 1 tablespoon of the butter. Continue to saute until the lobster shells get red and the butter is nutty red. Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked. Remove from the oven, remove the lobster from the skillet and keep warm. Add the scallions, ginger peels and curry powder to the skillet. Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chili flakes and the vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add reserved liquid from the julienne of ginger, then whisk in the remaining 1 tablespoon of butter. Season the sauce to taste, with salt and pepper. Crack the lobster claws with the back of a large chef’s knife. Arrange the lobster halves on a warm oval platter, meat side up. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with Fried Baby Spinach Leaves.
Source:Sweet Ginger