Shrimp Scampi w/Artichokes and Basil & Southwest Blackbean Salad

"Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There`s, um, shrimp kebabs, shrimp creole ...." - Bubba

As the family was returning from their various areas of "vaca"...I wanted to make a nice welcome home dinner. I decided on Paula's Shrimp Scampi with steak and Jamies Southwestern Black bean Salad. The guys were relaxing in the pool after driving 9 hours to get home from Michigan so Va and I did a tag team on supper. She grilled the steak on the grill while I whipped up the scampi. The salad was premade a couple hours earlier. This is my second attempt on the salad recipe and it was even yummier after using all the correct ingredients. ;o) Again, super easy and very yummy. Everyone really liked all the dishes. The marinated artichokes were a pleasant addition to the scampi and we served it over linguine. We talked about the guys fishing trip in Michigan and Va's Atlantic City trip, my Wash. D.C. trip and Walkers NC trip and Jackie and Frankie's beach trip! Everyone had really nice stories and enjoyed congregating around the diner table to reconnect after all our travels.

Paula Deen's Shrimp Scampi w/Artichokes and Basil
pg. 67 of The Deen Family Cookbook

8 TBSP (1 stick) of butter
3 cloves of garlic, minced
1/3 cup dry white wine
3/4 TSP salt, plus more to taste
1/8 TSP red pepper flakes, plus more to taste
Pepper
2 pounds large shrimp, peeled and diveined
1 cup marinated artichoke hearts, drained
1/3 cup chopped fresh basil
Juice of one lemon
Cooked pasta or rice for serving

1. In a large skillet over medium-high heat, melt butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, pepper flakes and pepper to taste, and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
2. Add the shrimp and artichokes, and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil and lemon juice. Sprinkle with salt to taste and serve over pasta or rice.

Jamie's Southwestern Avocado and Blackbean Salad
2nd attempt with all the correct ingredients. (Even Yummier)

1/2 cup chopped cilantro
1/4 cup extra-virgin olive oil
2 tbsp fresh squeezed lime juice
2 or 3 dashes of Paula Deens hot sauce or other hot sauce
4 cps of chopped romaine lettuce
2 avocados, pitted, peeled, & diced
2 cps of fresh or frozen corn
2 15oz cans of blackbeans, drained and rinsed
1 cup chopped cherry tomatoes
3/4 cup shredded pepper jack cheese
salt n pepper to taste

1. In a small bowl, whisk cilantro, oil, lime juice, and hot sauce.
2. In a large bowl combine remaining ingredients, add the dressing and salt and pepper to taste!