Shrimp Scampi with Linguine

1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.

Cool Couscous Chicken Salad

1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper

Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.

Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.

In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.