Ingredients for Shrimp Cocktail:

• 1/2 tablespoon rock salt
• 1/2 pound small frozen shrimp, peeled, veined
• 4 large leaves Boston lettuce
• 5 tablespoons olive oil, divided
• Juice of 1 lemon, seeds removed

Directions for Shrimp Cocktail:

• Fill pot with water and rock salt and bring to boil.  Cook shrimp in boiling water for 3 minutes.  Drain and place in bowl.  Add 2 ½ tablespoons olive oil.  Stir to mix well and set aside.
• In separate bowl, combine lemon juice, remaining olive oil, salt and pepper to taste.  Whisk with fork to mix well.
• In individual serving cups, place leaf of lettuce and several scoops of shrimp.  Drizzle olive oil and lemon juice mixture over shrimp.  Chill and serve.

This Shrimp Cocktail recipe serves 4.

However, unlike the garlic, only fresh basil will do here.  There is just no comparison between the aroma and flavor found in fresh basil.  Dried basil may work for soups or other dishes, but it just doesn’t do this recipe justice.  The fresh basil will really enhance the fresh tomatoes, garlic, and olive oil mixture.

Ingredients for Bruschetta con Pomodoro:

• 8-10 slices of crusty Italian bread
• 2 fresh garlic cloves, peeled
• 5  Roma tomatoes, chopped
• 4-5 tablespoons of extra virgin olive oil
• 8-10 fresh basil leaves

Directions for Bruschetta con Pomodoro:

• Preheat oven to 400° F.
• Cut bread into 1/2 inch slices and put on baking sheet. Place in oven to toast.
• Rub garlic cloves on toasted bread slices.
• In a small bowl, add chopped tomatoes, olive oil, basil and salt and pepper to taste. Stir to mix well.
• Place about 1 tablespoon of the tomato mixture on each bread slice.

This recipe for Bruschetta con Pomodoro will serve approximately 4 to 6 people.