Caesar Salad

2 small heads of Romaine lettuce
2 cloves of garlic
6 anchovy fillets
4 tsps red wine vinegar
2 T Dijon mustard
dash of salt and pepper
2 soft boiled eggs
1 cup olive oil
croutons
grated Parmesan cheese

Tear lettuce into pieces and place in salad bowl. In a separate bowl, mash garlic and ancovy fillets into a fine paste. Add the vinegar, mustard, salt, salt, pepper, soft boiled eggs, and mix well. Add the olive oil and continue mixing until well blended. Pour over the lettuce and sprinkle with croutons and cheese. Serve with Shrimp Linguine and Garlic Cheese Bread.

Garlic Cheese Bread

1 loaf of pre-baked french bread
2 garlic cloves, minced
3 T unsalted butter, softened
8 oz. shredded mozzarella
8 oz. shredded parmesan

Preheat oven to 450 degrees Fahrenheit. Mix 2 minced garlic cloves with 3 T of butter to create garlic butter. Slice loaf of bread in half lengthwise and spread garlic butter liberally. Put bread in oven and allow it to toast for 3 minutes. Take out the bread and sprinkle shredded mozzarella cheese and parmesan cheese. Return bread to oven for another 5 minutes on top shelf until golden brown. Remove from oven and allow to cool for 5 minutes, then slice horizontally and serve warm with Shrimp Linguine and Caesar Salad.

Shrimp Linguine

1 pot of boiling water
1/2 bottle of Newman’s Own Pasta Sauce
1 lb. raw shrimp, peeled and deveined
2 cloves of garlic, minced
3 T. butter
1 T. olive oil
salt, pepper

Serves 4.

Boil a pot of water and add pasta. Cook until al dente and drain in colander. Pour sauce into saucepan and bring to boil, then lower heat to simmer. In a separate frying pan, melt butter and olive oil and saute garlic until golden. Remove garlic with slotted spoon and discard. Add shrimp to frying pan and stir frequently. Shrimp will be cooked when pink. Add shrimp to heated sauce and cook for 5 minutes. Serve pasta and ladle shrimp sauce onto warmed plates with Garlic Cheese Bread and Caesar Salad.