Tequila-Lime Grilled Shrimp
 

Marinade:
1/4 cup fresh lime juice
2 Tbls. tequila
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

2 lb. large shrimp, shelled, deveined and butterflied
6 Tbls. unsalted butter, chilled, cut into pieces

Combine marinade ingredients in a glass jar with a tight-fitting lid. Shake until combined. In a large bowl, place the shrimp and pour half the marinade over the shrimp. Reserve the other half of the marinade, covered, in the refrigerator. Cover the bowl of shrimp and refrigerate for 1 to 2 hours or up to 8 hours.

Prepare the grill. Place the remaining marinade in a small saucepan over high heat. Bring to a boil and continue to boil until reduced by half. Remove marinade from the heat and whisk in the chilled butter until the sauce thickens. Keep warm, but do not return to a boil.

When ready to grill, drain shrimp well (excessive oil will cause the fire to flare up) and place them on a perforated grill rack. Grill 5-6 minutes, turning once. Do not overcook.

Serve the shrimp warm with the butter sauce.

2 (3-oz.) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 lb.) roasted whole chicken
2 Tbls. Unsalted butter
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 Tbls. sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup good quality lite soy sauce
1/2 - 1 tsp. freshly ground black pepper
1 head romaine lettuce, torn in bite sized pieces
5 green onions, sliced diagonally
1 small can mandarin oranges, drained
1/2 cup diced celery

Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4-5 minutes or until browned, stirring every minute.

Pull chicken from bones, and coarsely chop; set aside. Melt 1 tablespoon butter in large skillet over medium heat and add almonds and sesame seeds; cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken and cook 4 to 5 minutes or until thoroughly heated. Whisk together seasoning packet, oils, vinegar, sugar, soy sauce and freshly ground pepper in a large bowl. Add lettuce, green onions, sesame seed mix, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately. Makes 4 to 6 servings. Nancy's tip: If making recipe as a covered dish, add roasted chicken to salad as is without warming in butter. Mix dressing separately in a jar with a lid and add when ready to serve.

1 (18.25-oz) package German chocolate cake mix
1 large egg
2 egg whites
1 3/4 cups water
Vegetable cooking spray
1 (14-oz.) can fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
1/4 cup butter, softened
1 (16 oz.) box powdered sugar
1/3 cup unsweetened cocoa
1 tsp. vanilla extract
3 to 4 Tbls. fat-free milk

Beat cake mix, egg, egg whites and water at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15-x 10-inch jellyroll pan coated with cooking spray.

Bake at 350° for 15 minutes. Combine sweetened condensed milk, coconut and pecans; spread over warm cake. Broil on lowest rack in oven, about 2 minutes or until golden. Remove from oven and cool.

Beat butter and next 3 ingredients at medium speed with an electric mixer until blended; gradually add f at-free milk, beating until smooth. Spread over cake. Serves 48 three-inch square pieces.