Smoked Salt & Pepper

This was a delicious discovery of a recipe I found in Martha Stewart Living magazine.   http://www.marthastewart.com/1033653/zucchini-rollatini   It was a great way to use the basil that's growing like weeds in my herb garden (also made pesto this week...so much basil!) You can even make the dish vegetarian by omitting the prosciutto.  It was very tasty, and pretty, and Reid even said the next morning, that was really tasty! Zucchini Rollatini 2 large zucchini (8-10 inches long), cut lengthwise into 1/8"-thick slices coarse salt and freshly ground pepper 1 tbs extra-virgin olive oil, plus more as needed 5-6 oz. thinly sliced prosciutto 1 lb. fresh mozzarella cheese, thinly sliced 24 large fresh basil leaves, plus more for garnish (about 2 handfuls)-I think I used more like 3 handfuls 2 c tomato sauce Preheat oven to 425*.  Season zucchini slices on both sides with salt and pepper.  Heat olive oil in large skillet over medium-high heat.  Cook ...

I've had this recipe in my arsenal since my sister and I lived together some 5 years ago.  Those were really awesome days and we cooked together all the time.  I've been making this recipe since 5 years ago.  The one hang up is finding good tomatillos.  Sometimes the tomatillos at HEB are a little sad looking, so I try to make this recipe when they look decent.  This recipe come from food network http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html  Sorry the pics are so blurry! That's what I get for always taking photos on my camera phone at night. I need to invest in a better camera, it's just camera phones make uploading pics so easy! The avocado salsa makes tooooons, so I sometimes reduce the recipe for half or buy some tortilla chips to finish off the rest.  Also, the salsa gets pretty watery in the food processor, so try not to pulse too much.  I have also pan fried the shr...