In a large skillet, heat 2 Tablespoons extra virgin olive oil over medium-high.  Add 2 pounds large shrimp, peeled and deveined and cook, stirring frequently, until shrimp are opaque throughout about 4 minutes.  Season with coarse salt and ground pepper.  Stir in 1 teaspoon smoked paprika and 2 Tablespoons sherry vinegar; transfer to a serving dish.  Top with 1/4 cup roughly chopped fresh parsley and serve warm or at room temperature.  Serves 6 people with other sides, such as steamed artichokes with lemony garlic butter and steamed yellow beans with lemon.

*This recipe is from Martha Stewart’s Everyday Food*

This is one of those quick meals that is always a hit, and you can prepare it in 10-15 minutes.

Preheat the oven to 350

Lighly oil a 11 inch baking dish.  Empty 1 (15 oz) can of pinto beans with juice into a large mixing bowl and mash with a potato masher.  Add 1 cup corn, 1/2 cup tomato salsa, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon salt. Mix thoroughly and set aside.

Slice 12 ounces of prepared polenta roll into 1/4-1/2 inch thick rounds.  (Refrigerate any remaiders for another use). Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another.  Spoon the bean mixture oevenly over the polenta. Sprinkle on 3 Tablespoons chopped fresh cilantro and top with  1 cup grated sharp Cheddar Cheese.

Cover with aluminum foil and bake for 15 minutes, and then uncover and bake for 20 minutes. For a crisp, golden topping, place the baking dish under the broiler for 2-3 minutes.  Let sit for 10 minutes before serving.

Serve with avocado slices, jarred jalapenos, sour cream, and salsa.

Not only is this a great lunch or dinner meal, but it can be a fabulous brunch option topped with a poached egg, as in the picture above.

*This recipe is from Moosewood Restaurant New Classics cookbook.*