Baked Shrimp in Garlic and Lemon Butter

• 1 pound large shrimp
• 1/2 cup butter, melted
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped

Preheat the oven to 400°F. In a bowl, combine the butter, garlic, lemon juice and zest, and red pepper flakes. Stir in the shrimp and toss to coat. Transfer the shrimp and the butter mixture to a baking dish and bake for about 12-15 minutes or until the shrimp is pink and cooked through. Garnish with fresh parsley.

Caprese Skewers

• 1 pint cherry tomatoes
• 1/2 pound fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic glaze
• 20 skewers

Thread one cherry tomato, one cube of mozzarella, and one small piece of basil onto each skewer. Repeat until all ingredients are used up. Drizzle with balsamic glaze and serve.

Stuffed Mushrooms

• 15 large mushrooms, stems removed and chopped
• 1/2 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and black pepper to taste

Preheat oven to 375°F. In a bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Stuff the mushroom caps with the mixture and bake for about 20-25 minutes or until the mushrooms are tender and the filling is golden brown.