Meet Camilla of Caffay Way, the January Shine Supper Club Winner!

Camilla is the newest Shine Supper Club winner!Camilla of Caffay Way brings a taste of Europe to the Shine Supper Club. Originally from Sweden (but now calling Colorado home), Camilla shared her recipe for glogg in our December recipe round-up, but it was her Avocado Cream Pasta with Grilled Shrimp (recipe below) that made her this month's winner.

What ingredient are you currently obsessed with?

It's not so much about a specific ingredient, it's more about my obsession with certain cooking appliances. For example, a couple of weeks ago I purchased a cast iron grill pan, which has become a permanent staple in my kitchen. I grill everything: avocado, shrimp, vegetables, chicken, peaches. A few months ago I bought an enameled dutch oven and was cooking roasts and stews 24/7. Now I'm kind of itching for a panini press.

Favorite food memory?
Growing up we did not go out to restaurants often. However, every once in a while my parents would take me and my siblings on a European road trip. These trips were so fun and some of my fondest memories are stopping for lunch and dinner at various eateries. It was really special. In some countries we could not understand the language on the menu and would just pick a random item then hope for the best. My favorite meal to order in Austria/Germany was always Wienerschnitzel with french fries.

What's your go-to easy dinner?
I make pork tenderloin with a quick rosemary balsamic reduction on a regular basis. It's a fast and flavorful weeknight meal and always lends us some leftovers to pack for lunch. For dinner I usually pair it with roasted or mashed potatoes or sometimes rice. The leftovers are perfect over a salad. My Christmas gift a few years ago was a FoodSaver, and since then I vacuum seal then freeze anything we don't finish. This comes in handy for those crazed mornings or nights when you have to get food on the table in a hurry.

Ketchup or mustard?
Ketchup and mayonnaise together, but not blended into a pink mess. I like 'em separate. First you dip your french fry in mayo, then ketchup. Just like Ron Burgundy, the ketchup and mayo being separated are kind of a big deal. Mustard is very slowly making its way into my repertoire, thus far I only like Dijon and only for cooking, never as a condiment.

Who would be the ideal dinner party guests (living or dead)?
I would love to kick back and have a few beers with all three of my deceased grandparents; talk like grownups and just shoot the breeze. It would be really fun for them to meet my daughter, and two little nieces, too. Living family and friends are a given, my door is always open. I'd also love to have Julia Child over to pick her brain--she seemed like a hoot. Dave Grohl would be a welcome guest; you can't be in both Nirvana and Foo Fighters and not have awesome party stories to tell. Former Denver Nugget player Chauncey Billups, FoodNetwork Star Giada de Laurentiis and Iron Chef Michael Symon are welcome as well. I think that would be one fantastic party.

It's your last meal. What's on the menu?
My Granpa Ture's Spaghetti Bolognese. He's made it ever since I can remember and for the longest time he wouldn't share the recipe. A few years ago my lobbying paid off and he wrote it down for me. But, it always tastes better when cooked by my Grandpa.

Avocado Cream Pasta with Grilled ShrimpAvocado Pasta
Serves 4, with leftover avocado cream

Avocado mixture
2 cups flat leaf parsley
1/4 cup olive oil
1 garlic clove
2 avocados, peeled and pits removed
1 teaspoon lemon juice from fresh lemon - keep the peel for zesting later
1 tablespoon rice wine vinegar
1/2 teaspoon salt
freshly ground black pepper (optional)

Grilled Shrimp
20 medium raw shrimp
1/2 teaspoon salt
1/2 teaspoon onion powder
1 clove garlic, pressed
1 Tablespoon olive oil

Wood Skewers for grilling shrimp
1/2 package of spaghetti

Directions
Grilled Shrimp
Place shrimp, peel still on in a small bowl. Add salt, onion powder, garlic and olive oil. Let marinate while making avocado mixture and boiling pasta.

Soak wood skewers in water during the marinating period.

When pasta has been boiling for a few minutes, pre heat grill or grill pan over medium high heat. Skewer marinated shrimp on wood skewers and grill until cooked thru, about 2 minutes on each side. Set aside to serve with pasta and avocado mixture.

Avocado Mixture
Put 2 cups of flat leaf parsley leaf in a food processor and run for a minute or so until leaves are chopped.

Add roughly chopped garlic and avocado to parsley and start food processor again. Slowly drizzle oil into running food processor then add lemon juice and rice wine vinegar.

Keep processing until the mixture is smooth.

Add salt and stir well with spoon. Season to taste with more salt if you wish or some cracked black pepper.

Pasta
Boil spaghetti according to package instructions

Putting it all together

In large bowl mix together pasta, as much or little avocado mixture as you want and shrimp. Top with some zested lemon. The avocado mixture does not heat up well, so its best to keep spaghetti and avocado separate if you don't intend to eat it all in one sitting. Then just mix with hot spaghetti and shrimp when its time to eat leftovers!