Grilled shrimp scampi

I saw this recipe on Food network and thought it sounded so yummy and super fast! 

Ingredients

2 pounds thawed frozen peeled and deveined large shrimp, tails removed

6 tablespoons unsalted butter, cut into cubes

2 tablespoons dry white wine

4 cloves garlic, chopped

Zest and juice of 1/2 lemon

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley leaves, chopped

Pasta, rice or grilled bread, for serving

Directions

1. Prepare a grill for high heat.
2. Layer two 18-inch-long pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is completely sealed. 
3. Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes. Stir in the parsley and serve over pasta, rice or grilled bread.

Homemade ricotta cheese

Recipe from champagnetastes.com

4 cups whole milk
1/3 cup lemon juice or vinegar
1tsp salt
Cream to taste

Total prep time 30 mins
Yields about 1 cup of cheese so double or triple if you need more.

Heat 4 cups whole milk in the microwave for 9 minutes or heat to a simmer on the stove. Remove from heat and immediately add the lemon juice (for a sweeter taste/ricotta) or distilled white vinegar (if you want to make cottage cheese/more neutral flavor). It will immediately begin to curdle. Let it sit for 10-15 minutes and then drain through a fine mesh strainer. Let it strain for at least 5 minutes but up to an hour if you want a drier cheese. Then pour in an air tight container and stir in salt and cream if desired to add moisture and creaminess. Store in the fridge for up to 5 days.