Clams with Smoky Bacon and Tomatoes

• 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
• 1 medium onion, chopped
• 3 garlic cloves, pressed
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chopped drained roasted red bell peppers from jar
• 6 pounds littleneck clams, scrubbed
• 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

• Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.
  
  
  
  

*Photo and recipe from Bon Appetit magazine

Grilled Shrimp Pizza

I love shrimp, but I have yet to make a tasty meal out of it, and to not cook it till it's tough. I also love pizza, so win-win.

35 mins to make, serves 4 (probably 2, if you're Adam and I)

3/4 pound medium shrimp, peeled and deveined (tails off)
1 red onion, sliced into rounds
1/4 c olive oil, plus more for brushing
1/2 tsp dried oregano
Salt and pepper
1 pound prepared pizza dough (my recipe here)
1 c cherry or grape tomatoes, halved
1/2 c crumbled feta cheese
2 TBS chopped fresh parsley

1. Preheat grill to medium high. Toss shrimp and onion in a bowl w/ olive oil and oregano. Season w/ salt and pepper
2. Stretch pizza dough into 8x10 rectangle. Lightly brush grill w/ olive oil. Lay dough on the grill (WHOA! YUM!) and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove w/ tongs and put cooked side up on cutting board. Brush with olive oil.
3. Grill the shrimp and onion, turning until onion softens and shrimp are slightly charred, about 5 mins. Top crust with the shrimp and onion, then slide pizza back onto grill. Top w/ tomatoes and feta, cover and grill until dough is cooked through and cheese is soft, about 5 more minutes.
4. Carefully transfer pizza to cutting board. Sprinkle w/ parsley and cut into pieces.

*Recipe and photo from Food Network magazine