What You Need:

2 (8 oz) New York Strip steaks (1 inch thick)

1/2 t coarse salt

1 T olive oil

1 T unsalted butter

6 oz. Portobello mushrooms, sliced

1 clove of garlic, minced

1 T balsamic vinegar

How to Make It:

Preheat the broiler.

Sprinkle both sides of the steaks with the salt.

Place the steaks on a broiler pan.

Broil 4 minutes then turn and continue broiling 3 minutes for medium rare.

Remove the steaks and place on plates loosely covered with foil.

Place the oil and butter into a skillet over medium heat.

Let the butter melt being sure to stir it into the oil.

Add the sliced mushroom and stir to coat.

Cook the mushrooms 4 minutes or until fork tender.

Add the garlic, stir and cook an additional 30 seconds.

Remove the skillet from the heat and add the vinegar stirring to coat.

Uncover the steaks and spread the mushroom mixture over the top just before serving.

Serving Size:  2

Portobello mushrooms have a great meaty taste and go well with any type of steak.  By adding the garlic and vinegar it gives them a special robust flavor. 

What You Need:

16 jumbo shrimp, peeled and deveined

8 strips of bacon cut in half lengthwise

1/4 C butter style shortening, melted

1 T Parmesan cheese, grated

1 garlic clove, minced fine

1 t lemon juice

How to Cook It:

Turn on the broiler and allow it to heat while preparing the shrimp.

Wrap one slice of bacon around each piece of shrimp and secure it with a wooden toothpick.

Place the melted shortening in a mixing bowl.

Stir in the Parmesan cheese until blended.

Add the garlic and lemon juice and whisk until completely combined.

Brush each shrimp thoroughly with the sauce.

Place in a single layer on a broiler pan.

Broil 6 minutes, turn and continue broiling 5 minutes or until the bacon is crisp.

Serving Size:  4

These little wonders make great appetizers before a special meal, or can be used as the main course.  1/4 t salt and 1/4 t of pepper can be added to the sauce if you wish for more flavor.