Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Bourbon Street Slush

Ingredients:

• 7 cups water
• 4 cups bourbon whiskey
• 12 oz frozen lemonade concentrate
• 6 oz frozen orange juice
• 1 1/2 cups sugar
• 2 cups strong tea

Preperation:

Mix all ingredients a day ahead and place in freezer (a large plastic container usually used to store cereal works great!). When ready to serve, take out of freezer and put desired amount in glass with a little bit of Sprite or 7 Up.

Grilled New Orleans Style Shrimp

Ingredients:
● 1 ½ lb Large Shrimp (21-25 per lb) Peeled and Deveined
● 2 tbsp Olive Oil
● 3  Medium garlic cloves, minced
● ¾ tsp Salt
● ¾ stick (6 tbsp) unsalted butter
● 2 tsp Chili Powder
● 2 tsp Black Pepper
● 4 tsp Worcestershire Sauce
● 1 tbsp Fresh Lemon Juice

Preparation:
Toss shrimp with oil, garlic and ½ tsp salt and marinade at cool room temperature 15 minutes.  While shrimp marinade, prepare grill for cooking.  Heat butter, chili powder, pepper, Worcestershire sauce and remaining ¼ tsp salt in a small saucepan over low heat, until butter is melted then remove from heat and stir in lemon juice.  Thread shrimp onto skewers and grill until just cooked through. (About 4 minutes total).  Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.   ENJOY!