This rustic cake is a delicious sweet nothings alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner.
Shrimp scampi, which is basically shrimp cooked in a butter, garlic and lemon sauce, is one of my favorite meals! The other day I was enjoying some cilantro lime grilled shrimp and I could not help but think that the fabulous cilantro and lime flavor combo would be great in shrimp scampi! I mean if you take something that is already good, like butter and garlic, and combine it with something else that is great, like cilantro and lime, now cut out some calories and fat you can only get something even better! I was right! You can serve this cilantro lime shrimp scampi all by itself, with crusty bread, on rice, on pasta, on quinoa, etc. or my current obsession, zucchini noodles to make for a complete, (fits right into our 400-600 calorie meal) slimmer dinner!