Bread and Shrimp Skewers w/ Romaine Salad

3/4 lb peled and deveined frozen shrimp (about 24)
2 garlic cloves, minced
1T grated lemon zest plus 2 T lemon juice
4 T evoo
salt and pepper
5 oz crusty bread, cut into 1 in pieces (3 cups)
1 hard cooked egg yolk, mashed
1 t Dijon mustard
1/4 c grated Parmesan
2 large hearts romaine lettuce, leaves separated

1) Preheat oven to 450. In a medium bowl, combine shrimp, half garlic, lemon zest, and 1 T oil.  Season with Salt and pepper and toss to coat. In another meduim bowl, toss bread with 1 T oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.

2) Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 T oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.

Nicoise Salad Sandwich

Decent recipe...although I didn't realize that my husband is not a fan of tuna sandwiches until I went to the trouble of making it, so I probably won't do it again =)

from Martha Stewart's Everyday Food

1/4 lb green beans (boiled 3 min and chopped)
1 t Dijon mustard
2 t red wine vinegar
1/2 small shallot (minced)
2 T evoo
2-5oz cans white tuna packed in oil
2 plum tomatoes
1/2 cup Kalamata olives
1/4 c fresh parsley leaves
1-pound baguette
Bibb lettuce leaves
4 hard boiled eggs- thinly sliced

Whisk together Dijon, vinegar, shallot and evoo. Drain tuna, break into chunks and add to vinaigrette along with green beans. Season w/ salt and pepper. In a food processor, pulse together 2 plum tomatoes (chopped), olives and parsley leaves. Split baguette and scoop out most of insides. Arrange a few lettuce leaves on bottom half, top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich

Greek Salad Sandwich

Enjoyed this sandwich...wish I hadn't skimped on the feta. Olive bread would have been really good as well!

from Martha Stewart's Everyday Food
1 cup chickpeas, rinsed and drained
1 T fresh lemon juice
1T evoo
1/4 c fresh parsley leaves
(combine above ingredients in food processor)

1/2 small red onion, thinly sliced
1T lemon juice
2 t evoo
salt and pepper
(stir above ingredients together in small bowl)

2 oz fetta
1T evoo
(stir above ingredients together in small bowl)

4 slices rustic bread
cucumber (sliced)
tomato(sliced)

Spread chickpea mixture on bread. Top w/ cucumber, tomato, onion  mixture, salt and pepper. Spread feta mixture on other side of bread to create your sandwhich!