Risotto Ingredients: 
5 1/2 cups stock of choice
2 tbls EVOO
1 small onion, finely chopped
2 shallots, finely chopped
2 cloves garlic smashed
S/P to taste
1 1/2 cups Arborio rice
1/2 cup dry red wine
2 tbls unsalted butter
1 pound mixed mushrooms, coarsely sliced
2 tbls thyme
1/2 cup freshly grated Parm
2 tbls chopped basil  

Garlic Shrimp Ingredients: 
1 lbs large shrimp
1/4 cup olive oil
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh basil, finely chopped
1/8 cup fresh thyme
4 cloves garlic, minced
1 tbls lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/4 tbls cayenne pepper 

Risotto how-to:
1. In a medium saucepan, bring the stock to a simmer. Keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with s/p and cook over med/low heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley.

Serve immediately. 

Garlic Shrimp how-to:
1. Add the olive oil, herbs, and spices to a small mixing bowl and whisk together.
2. Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
3. Cover the bowl and marinate the shrimp for 30 minutes to an hour.
4. Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
5. Heat a grill or grill pan on medium high heat.
6. Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
7. Remove the shrimp to a plate and spoon the remaining marinade on top before serving.