Szechwan Dragon Shrimp

Ingredients

• 12 ounces cooked shrimp, tails removed
• 1/4 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper
• 2 tablespoons ketchup
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 4 tablespoons water
• Directions
• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Tomato Bruschetta top

Ingredients

• French baguette
• cups shredded mozzarella cheese
• 6 Roma (plum) tomatoes, chopped
• 1/4 cup fresh basil, stems removed
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Directions
• Preheat the oven on broiler setting.
• In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.