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.
red pepper flakes
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.