Ingredients

4-6 slices bacon, chopped
2 tablespoons butter, divided
8 ounces uncooked pasta
1 pound raw shrimp, peeled and deveined
1 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Salt and pepper, to taste

Directions

1. In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan with a slotted spoon to a paper towel lined plate. Leave about 1 tablespoon of bacon grease in the pan.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, add 1 tablespoon butter to the skillet along with the reserved bacon grease. Add garlic and cook until fragrant, 1-2 minutes. Add shrimp to the pan and cook until just pink, stirring frequently, about 3-4 minutes.
4. Remove pan from heat and stir in remaining tablespoon butter, parsley, lemon juice and cooked bacon. Add cooked pasta and toss to coat well. Season with salt and pepper to taste. Serve immediately.

Recipe Source - Let's Dish

Simple recipe that would go great with a Greek salad

Ingredients
4 (6 oz) boneless skinless chicken breast halves 

1/3 cup olive oil, plus more for brushing grill 

1 Tbsp lemon zest 

1/3 cup fresh lemon juice 

4 cloves garlic, minced (1 1/2 Tbsp) 

2 tsp dried oregano 

1/2 tsp dried basil 

1/2 tsp dried thyme 

1/2 tsp dried rosemary, crushed 

Salt and freshly ground black pepper 

Chopped fresh parsley, for serving

Directions

• Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
• Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately. 

Recipe Source - Cooking Classy

Great summer grilling recipe

Ingredients:

Chicken
4 (6 oz) chicken boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil, plus more for brushing grill
1 1/2 tsp honey
1/3 cup chopped cilantro, plus more for serving
3 cloves garlic, minced
Salt and freshly ground black pepper

Salsa
1 1/2 medium avocados (ripe but semi-firm), diced
2 medium Roma tomatoes, chopped
1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
1 clove garlic, minced
1 Tbsp fresh lime juice

Directions:

• Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
• In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
• Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
• Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

 Recipe Source - Cooking Classy