Shrimp Primavera

1 Lb. ready-to-go shrimp (thawed, fully cooked, shelled, de-veined, de-tailed)
1 med. tomato, diced
1/4 c. olive oil, divided
1/4 c. balsamic vinegar
1 heaping Tbs. minced garlic
1/4 c. minced sweet onion (Vidalia etc.)
1/2 (15oz.) can olives, sliced
1 (8oz.) can sliced mushrooms
1/2 c. parmesan cheese

Heat 2 Tbs. of olive oil in med. skillet. Add diced tomato and garlic. Cook about 10 min. If your shrimp needs prepared (thawed, shelled etc.) do that while the base reduces. Add onions, balsamic vinegar, and remaining olive oil. Cook 5 min. Add shrimp. Cook 5 minutes. Add mushrooms, olives, and parmesan. Cook 5 more min. stirring frequently. Serve over pasta.

Baked Crab Dip

2 (8 oz.) pkgs. cream cheese
2 (6 oz.) cans crab meat, drained, flaked
1/2 c. shredded parmesan cheese
1/4 c. chopped green onions
2 T. white wine
2 t. prepared horseradish
1/4 t. hot pepper sauce

Mix all ingredients. Spoon into a 9-inch pie plate. Bake at 350 for 25-30 minutes or until lightly browned. Serve with crackers.

Baked Artichoke Dip

1 (8 oz.) pkg cream cheese
1 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayo
1/2 c. parmesan cheese, grated
2 T. finely chopped fresh basil or 1 t. dried
1 clove garlic; minced
1/2 c. chopped tomato

Mix cream cheese and all ingredients except tomato until well blended. Spoon into 9-inch pie plate and bake at 350 for 25 minutes. Sprinkle with tomato. Serve with assorted cut-up vegetables or toasted bread slices.