Rosemary Shrimp Skewers with Arugula White Bean Salad and Orzo with basil

FRIDAY
Rosemary Shrimp Skewers with Arugula White Bean Salad
From FitnessMagazine June 2010 issue
3 tbsp plus 1 tsp extra virgin olive oil
3 tbsp plus 2 tsp fresh lemon juice
3 garlic cloves, smashed
2 tsp minced fresh rosemary
3/4 tsp salt
1/4 tsp plus 1/8 tsp black pepper
1 1/2 lbs extra large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5 oz package baby arugula
1 15 oz can cannellini beans, rinse and drained
1/2 small red onion, thinly sliced

1. Comine 2 tbsp of the olive oil, 1 tbsp of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 tsp of the salt and 1/4 tsp of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium high. Thread shrimp on skewers (if they're wooden soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar and remaining olive oil, lemon juice, salt and black pepper in a large bowl. Add the arugula, beans and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.

Orzo tossed with basil and olive oil
This one is all my own. I searched everywhere for an interesting recipe for orzo and while, yes, I did find ones that looked tasty or different it just wasn't what I was looking for. So we're going to try cooking some orzo. When it is finished I'll toss it with a tsp of olive oil, some chopped fresh basil and top it with grated parmesan cheese.