Tomato-Basil Shrimp Skewers

1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
2 pounds uncooked jumbo shrimp, peeled and deveined

In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes.
Drain and discard marinade.
Thread shrimp onto six metal or soaked wooden skewers. Grill, uncovered, over medium heat for 3-5 minutes on each side or until shrimp turn pink.
Yield: 6 servings

Lemon Almond Asparagus

(Ready in 15 minutes or less)

2 pounds fresh asparagus, trimmed
1/4 cup butter or margarine
5 teaspoons lemon juice
1/3 cup slivered almonds, toasted
Lemon peel strips, optional

In a large skillet, bring asparagus and half inch of water to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
Meanwhile, melt butter; stir in lemon juice. Drain asparagus; top with butter mixture, almonds and lemon peel if desired.
Yield: 8-10 servings

Ham And Swiss Soup

4-1/2 teaspoons butter or margarine
4-1/2 teaspoons all-purpose flour
1 can (14-1/2oz) reduced sodium chicken broth
1 cup chopped broccoli
2 tablespoons chopped onion
1 cup cubed fully cooked ham
1/2 cup whipping cream
1/8 teaspoon dried thyme
3/4 cup shredded Swiss cheese

In a saucepan, melt butter; whisk in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.

Yield: 2 servings

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.