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    Roasted Garlic-and-Caramelized Onion Focaccia Rolls

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    For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Lemon Garlic Shrimp Skewers

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      Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer! 

      You can’t really ever go wrong with shrimp skewers… I mean, the critters themselves are so tasty, you barely have to do anything to them in order to turn them into a feast! As far as I’m concerned, you could practically just grab them, skewer them and throw them on the grill without any other form of treatment whatsoever and they would be delicious.
      But, if you wanted to kick things up a notch without adding to much work to the equation, I’ve got just the solution for you.
      In fact, this recipe is so easy, you barely even need a recipe to make it… all you need are a few pounds of large raw shrimp, a little bit of evoo, the zest of a lemon, a few cloves of garlic and a handful of chopped parsley. Oh, and a few minutes of your time!
      Let me show you how it goes…  

      First, grab a non-reactive container, such as pyrex, ceramic, glass or plastic. In it, place 48 large raw shrimps — peeled and deveined — a few tablespoons of extra-virgin olive oil, a handful of chopped parsley, a couple of minced garlic cloves, the grated zest of a lemon as well as a light sprinkle of salt and pepper.
      Do go very easy on the salt… shrimp is already pretty salted as it is, and the lemon totally brings out that saltiness. So really, don’t overdo it! 
      Also, the choice of leaving the tail on or removing it is entirely up to you… I think it’s prettier with, but ultimately, the decision is yours! 

      Stir all the ingredients delicately to insure that all the shrimps are evenly coated; cover this with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
      You’ll also want to place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

      When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
      If you want to make them extra pretty, thread each shrimp facing opposite directions

      Now place the skewers on the hot grill and grill them for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

      And that’s it, you’re already done! All that’s left to do now if remove your skewers from the grill, garnish them with a little bit of chopped parsley and slices of lemon, if you feel like it, and then serve without delay.
      These shrimp skewers are wonderful served with a side of rice and a light green salad. Totally restaurant worthy! 

      Lemon Garlic Shrimp Skewers

      Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
      Servings: 8 skewers

      48 large wild caught shrimp, peeled and deveined (about 2lbs total)
      2-3 tbsp extra-virgin olive oil
      2-3 tbsp finely chopped fresh parsley
      3 garlic cloves, minced
      the grated zest of 1 lemon
      very light sprinkle of salt and pepper

      Place all the ingredients in a non-reactive container, stir delicately to insure that the shrimp is evenly coated; cover with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.

      Place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

      When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.

      Place the skewers on the hot grill and grill for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

      Remove from grill, garnish with chopped parsley and slices of lemon if desired, and serve without delay.

      Calories: 113kcal, Carbohydrates: 1g, Protein: 15g, Fat: 4g, Cholesterol: 142mg, Sodium: 642mg, Potassium: 137mg, Vitamin A: 285IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 0.3mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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