Trader Joe's Salad

½ box assini de pepe pasta, cooked

1 bag baby arugala, stems removed and coarsely chopped

1 can Niblets corn, drained

1 container Trader Giotto's fresh bruschetta sauce

1 cup dried cranberries

Apx. ¾ cup salted pepitas

Quattro formaggio cheese

½ bottle Trader Joe's Parmesan Ranch dressing



Align ingredients side by side on a platter. Pour dressing over just before serving.

Then gently toss all ingredients together and serve.

Amberly's New Orleans Spicy Cajun Shrimp

Cajun Shrimp Butter
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion

2 pounds large shrimp, deveined

To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.

To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.

To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).

Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.