What's for Dinner?

A couple hits from last night's dinner...

Tomatillo and Shrimp Shooters (Courtesy of Rachael Ray)

12 store-bought cooked shrimp
Juice of 2 limes, divided
1 jar good quality tomatillo salsa
1/4 cup cilantro leaves, finely chopped
1/4 cup parsley leaves, finely chopped
Salt and freshly ground black pepper
12 shot glasses

In a medium mixing bowl, toss shrimp and juice of 1 lime together.
In another mixing bowl combine the tomatillo salsa with cilantro, parsley, lime juice, salt and freshly ground black pepper. Fill the shot glasses with the tomatillo salsa mixture and stick one shrimp in or off the side of each shot glass.
Yields 12 shooters

Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze (Courtesy of Parties that Cook)

9 ounces of thinly-sliced bacon, cut in half
2 ounces soft blue cheese
3 ounces cream cheese
∏ teaspoon fresh thyme leaves
Pinch of kosher salt
24 pitted dried plums (prunes)
1/2 cup balsamic
1 1/2 Tablespoons honey

Preheat oven to 350ºF.

Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).

Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.

Stuff Prunes: Using a pastry bag fitted with π-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.

Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.