Chicken Breasts Grilled With Spicy Orange-Ginger (serves 6 to 8) Citrus on chicken gives a delicate yet full-bodied flavour. This recipe can be served off the grill or at room temperature for your buffet table. You can make it year round and enjoy it in the fall and winter months served with roasted root vegetables, creamy mashed potatoes or rice. Come spring and summer, serve it with different kinds of salsa, couscous, grilled vegetables, or salads. 3 chicken breasts, cut in half and pounded to �-inch thick (you can ask your butcher to do this for you) � cup fresh orange juice 2 Tbsp seasoned rice wine vinegar � cup orange marmalade 1 tsp red pepper flakes 1 Tbsp minced fresh ginger 1 garlic clove, minced 4 Tbsp olive oil Kosher salt 1 Tbsp canola oil Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid. To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour the marinade over the chicken. Cover the container, and refrigerate for eight hours or, even better, overnight. This will tenderize the chicken. Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, three inches apart. Do not place chicken pieces too close together or they will create steam. Grill chicken pieces for three minutes on each side. Continue to grill for one minute more on each side for a total grilling time of eight minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn't overcook or burn. Remove the chicken from the grill. Place on a cutting board and let rest for five minutes. Slice the chicken into strips or serve whole.

Lemon Chicken with Olives (Real Simple) 2 tablespoons all-purpose flour 1/2 teaspoon ground cumin 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice kosher salt and pepper 1 1/2 pounds chicken cutlets 2 tablespoons olive oil 2 shallots, thinly sliced 1 cup pitted green olives 1/2 cup flat-leaf parsley, roughly chopped 1/2 cup dry white wine (such as Sauvignon Blanc) Mix the flour, cumin, lemon zest, and 1/2 teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe out the skillet and return to medium heat. Heat the remaining tablespoon of oil. Add the shallots and cook until soft, 5 to 7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among plates.

Roasted shrimp cocktail 2 pounds (12 to 15-count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: nocoupons 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Directions Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Pepper Shrimp in Peanut Sauce (Recipe.com) 1 pound fresh or frozen shrimp in shells 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice 1/2 cup water 1/4 cup orange marmalade 2 tablespoons peanut butter 2 tablespoons soy sauce 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1 tablespoon cooking oil 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups) 6 green onions, bias-sliced into 1-inch pieces Chopped peanuts (optional) 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.