Sometimes some of the best things I make are made by the food items I just happen to have handy at the time. And when time gets tight, the things that are handy make cooking much easier. We always have chicken and bacon, and I did not use all the shrimp from when I made the Pasta di Mare. So …… Bacon wrapped chicken and shrimp. I made a lemon vinaigrette to marinate the chicken and shrimp (marinate separately to avoid cross contamination). I served it with red lentils, cooked with rice and peas, and asparagus. To complete the meal, a nice crisp chardonnay from one of our local vintners, Bookcliff Winery, in Boulder, CO.
Lemon Vinaigrette
lemon juice
olive oil
garlic
honey
basil
oregano
red pepper flakes
black pepper
chopped parsley
Mix all the ingredients together and enjoy. I heated up and cooked the left over sauce to top my chicken and shrimp for a little extra flavor and pizzazz.
A Jeanne in the Kitchen 