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WWW.HOUSEBOATMAGAZINE.COM JANUARY | FEBRUARY 2016 47 These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! Sicilian Sunset Recipe by Shay Ingredients: 2 cups ice cubes *1 cup Prosecco (Italian sparkling wine) 1 cup orange juice 1 cup cranberry juice 2 lemons, zested Directions: Drop the ice in a glass pitcher and add the Prosecco, orange juice, and cranber- ry juice, stirring everything together. Pour into champagne flutes and top with lemon zest. *substitute Prosecco with lemon-lime soda for a non- alcoholic version. Ghirardelli Dark Chocolate Truffl es Recipe by Ghirardelli Ingredients: 1/3 cup heavy cream 6 tablespoons unsalted but- ter (diced) 1 3/4 cups Ghirardelli 60 percent cacao bittersweet chocolate chips 1/3 cup Ghirardelli unsweetened cocoa Directions: Bring the cream to a sim- mer in a small saucepan and add the butter, stirring until melted. Add the chocolate chips and stir until smooth and completely melted. Remove from heat and pour into a shallow bowl. Cool, cover, and refrigerate for at least 2 hours until firm. Roll the mixture into 1-inch balls with a melon baller or small spoon, and roll each ball in the cocoa or chopped nuts. Can be enjoyed immediately or refrigerated in an airtight container for up to two weeks. ■ Spicy Grilled Shrimp Recipe by SUBEAST Ingredients: 1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled/deveined 8 wedges lemon (for garnish) Directions: Preheat your grill for medium heat and crush the garlic with the salt in a small bowl. Mix in the cayenne pepper and paprika, then add the olive oil and lemon juice, mixing to form a paste. In a large bowl, toss the shrimp with garlic paste to evenly coat. Lightly oil the grill grate and cook the shrimp for 2 to 3 minutes per side (or until opaque). Set on a serving dish and garnish with lemon wedges. Double Tomato Bruschetta Recipe by Laurie Thompson Ingredients: 6 roma tomatoes (chopped) 1/2 cup sun-dried toma- toes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil (de-stemmed) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese Directions: Preheat the oven for broiling. Mix the roma tomatoes, sun- dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl and let everything sit for 10 minutes. Cut the baguette into 3/4-inch slices and arrange them in a single layer on a baking sheet. Broil for one to two minutes (until slightly brown). Spoon the tomato mixture over the baguette slices and top with mozzarella cheese. Broil for five more minutes (or until the cheese is melted). Valentine's Day Dinner Valentine's Day Dinner Valentine's Day Dinner Valentine's Day Dinner Valentine's Day Dinner Valentine's Day Dinner Valentine's Day Dinner