Citrus-&-herb-marinated shrimp tacos

Shrimp, large, shelled, deveined, tail on	2 pounds
Oil, olive, extra-virgin	1 ½ cups
Orange zest, finely grated	1 tablespoon
Orange juice, fresh	¼ cup + 2 tablespoons
Lemon zest, finely grated	1 tablespoon
Lemon juice, fresh	3 tablespoons
Cilantro, chopped	¾ cup
Parsley, chopped	¾ cup
Red pepper, crushed	¼ teaspoon
Avocado, Haas, diced	1
Tomatoes, dry-farmed, diced	5 small
Onion, white, diced	½
Lime juice, fresh	2 tablespoons
Salt, kosher
Lemon wedges
Tortilla, corn, warmed	6

1. Spread the shrimp in an even layer on a large rimmed baking sheet, and refrigerate uncovered for 2 hours to air-dry. 
2. In a large bowl, mix the oil, orange zest and juice, lemon zest and juice, cilantro, parsley, and red pepper. 
3. Add the shrimp, and stir to coat; refrigerate for 30 minutes, stirring occasionally. 
4. In a small bowl, combine the avocado, tomato, onion, lime juice, and a pinch of salt; set aside. 
5. Remove the shrimp from the marinade; season with salt. 
6. Light a grill or preheat a grill pan, and grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. 
7. Transfer to a plate with the lemon wedges and serve with the avocado salsa and tortillas. 

Based on a recipe from Food&Wine Magazine, August 2016

Apricot parfaits with mascarpone whipped cream

Cognac	2 tablespoons
Lemon juice, fresh	2 tablespoons
Sugar, superfine	2 tablespoons + 1 ½ tablespoons
Salt, kosher
Apricots, halved, pitted, cut into ½-inch wedges	12
Graham cracker crumbs	½ cup
Butter, unsalted, softened	3 tablespoons
Mascarpone	½ cup
Cream, heavy	½ cup
Sugar, confectioners’	2 tablespoons
Vanilla bean, split lengthwise, seeds scraped	1
Mint, fresh, chopped	2 tablespoons

1. In a medium bowl, whisk the Cognac with the lemon juice, 2-tablespoons superfine sugar, and a pinch of salt until the sugar dissolves. 
2. Add the apricots, and mix well; let stand at room temperature for 15 minutes. 
3. In a medium bowl, using a fork, mix the graham cracker crumbs with the butter, ¼-teaspoon salt, and 1 ½-tablespoons superfine sugar until evenly moistened. 
4. Press the mixture into clumps, and refrigerate until just firm, about 10 minutes. 
5. Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the cream, confectioners’ sugar, and vanilla seeds until stiff peaks form. 
6. Stir the mint into the apricots. 
7. Spoon the apricots and their juices into four 4- to 6-ounce glasses. 
8. Top with the mascarpone whipped cream and the crumble; serve immediately. 

Recipe from Food&Wine Magazine, August 2016.

Spinach-&-ricotta-stuffed tomatoes with piquillo peppers

Oil, olive, extra-virgin	2 tablespoons + 1 tablespoon + 4 tablespoons
Tomatoes, firm, ripe, top ½-inch cut off & reserved	4 medium
Salt, kosher
Pepper, freshly ground
Onion, halved, thinly sliced	½ medium
Rosé	½ cup
Baby spinach	5 ounces
Ricotta	4 ounces
Piquillo peppers, drained, diced	3
Parmigiano-Reggiano cheese	1 ½ ounces
Basil, chopped	¼ cup
Parsley, chopped	¼ cup
Garlic, minced	1 clove
Thyme, minced	½ teaspoon
Rosemary	½ teaspoon
Olives, kalamata, pitted, quartered lengthwise	7
Paprika, hot	Pinch
Micro arugula	Garnish

1. Preheat the oven to 350°F; ensure a rack is mounted in the center. 
2. Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a ¼-inch wall on the sides. 
3. Lightly sprinkle the inside of the tomato cups with salt, and drain upside down on a paper towel-lined plate. 
4. In a large skillet, heat 2-tablespoons oil over moderate heat. 
5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. 
6. Add the rosé and cook until almost completely evaporated, about 5 minutes. 
7. Scrape the mixture into a medium bowl, and wipe out the skillet. 
8. Heat 1-tablespoon oil in the skillet over moderately high heat. 
9. Add the spinach and cook, stirring, just until wilted; transfer to the bowl. 
10. Add the ricotta, peppers, cheese, basil, parsley, garlic, thyme, rosemary, olives, and paprika; season with salt and pepper. 
11. Set the tomatoes in the gratin dish in their juices, and stuff with the ricotta filling. 
12. Bake until the tomatoes are softened, about 20 minutes. 
13. Set the tops on the tomatoes, and bake 10 minutes longer. 
14. Using a slotted spoon, transfer the tomatoes to a plate; cover to keep warm. 
15. Transfer the juices to a blender, and add the remaining 4-tablespoons oil; puree until smooth. 
16. Strain the sauce into a small saucepan, and season with salt and pepper. 
17. Simmer over moderately low heat, stirring occasionally, until slightly thickened, about 10 minutes. 
18. Spoon the sauce into shallow bowls and set a stuffed tomato into each one. 
19. Garnish with the arugula, drizzle with oil, and serve. 

Recipe mildly adapted from Food&Wine Magazine, August 2016.