Ponzu and Basil Shrimp

This is a very simple, make ahead appetizer. It wasn't the biggest hit I've ever had but if you're looking for a different type of app to try - do this one. It's cheap and really easy to put together.
  
2 Tbsp. soy sauce
2 Tbsp. fresh squeezed lime juice
2 Tbsp. fresh squeezed orange juice
2 Tbsp. brown sugar
2 Tbsp canola oil
1/2 tsp Asian Chile sauce
1 tblsp finely minced ginger
1 lbs. cooked shrimp (I buy frozen cooked shrimp and thaw them the day of)
1/4 cup chopped basil

1. Put all ingredients except basil and shrimp together in a small jar. Shake well to combine and allow to sit in the fridge. You can do this 1 day ahead.

2. Combine shrimp and marinade and let stand for about an hour.

3. Right before serving toss with the basil. Place on a platter and enjoy! 

Cheesecake Bars 2.0

Makes 1 13x9 inch pan - about 16 bars or 32 squares. 

Ingredients
Crust:

1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans and walnuts
1 stick butter, melted

Filling:

4 (8-ounce) packages cream cheese, softened
2 cup granulated sugar
6 eggs
2 teaspoon pure vanilla extract
1 tsp. salt
1 tsp. lemon zest
Fresh berries, mint leaves or chocolate, for garnish if desired

Directions

1. Preheat oven to 350 degrees F.

2. Combine butter and brown sugar in a bowl. Add flour and nuts until mix is combined, do not over mix. Press dough into an ungreased 13 by 9 by 2-inch pan. You want the dough thickness to be between 1/4 - 1/2 inch. Bake for 12 to 15 minutes or until lightly browned. Allow crust to cool for 20 - 40 minutes before pouring filling in.

3. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer. Add eggs, salt, zest and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely in the fridge for 4 hours. Cut into squares before serving. Decorate tops with berries and mint leaves, if desired.