Pasta Puttanesca with Shrimp. I've made variations before, but this one, I think, takes the prize. It's from The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef that I wrote about.
And as much as I loved it with pasta, I think it will be fantastic over grilled chicken or fish or even scrambled eggs as part of a Holiday brunch. Sacrilegious, I know on Presto Pasta Night #90, but it's true.
Don't forget to send your entries to: nilmandra (at) soyandpepper (dot) com by Thursday night and check back for the roundup on Friday.